Crunchy baked eggs

Perfect for brunch

  • Prep:5 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 342
  • fat 21g
  • saturates 9g
  • carbs 29g
  • sugars 0g
  • fibre 2g
  • protein 11g
  • salt 1.12g


  • 1 tbsp olive oil
  • 1 red pepper, deseeded and sliced
  • 3 plum tomatoes, chopped
  • 2 tbsp chopped fresh basil
  • 50g softened butter
  • 1 garlic clove, crushed
  • 4 medium-thick slices white bread
  • 4 small eggs


  1. Heat oven to 180C/fan 160C/gas 4. Heat the oil, then cook the pepper until soft, stirring occasionally. Add tomatoes and basil, then cook, stirring, until the liquid has evaporated. Season, then set aside.

  2. Meanwhile, mix the butter and garlic together and use to butter both sides of the bread. Remove the crusts. Push the bread slices into the bases of a greased four-cup Yorkshire pudding tin and bake for 15 mins.

  3. Remove from the oven and divide the pepper mixture between the 4 bread-lined cups. Make a well in the centre of each, crack an egg into each well, season, then bake for 10 mins until the eggs are set. Serve hot with a green salad and some basil leaves.

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