Baked Eggs with Chorizo and Feta Cheese
baked eggs were unquestionable for a weekend brunch. I just can’t resist a good egg at the weekend; whether that be boiled, fried, scrambled, poached or in this instance, baked. A somewhat indulgent breakfast that will take you a little longer to concoct, this recipe warms up the chilliest of days and makes you feel as if you’re dining in a newfound brasserie from the comfort of your dining room.
With a stick of chorizo in the fridge and a block of feta cheese, this mission was a no-brainer. The recipe also calls for spinach, but this is the one thing I cannot eat and so I’ve left this out purely for personal taste (I’ll include it in the recipe for those of you who eat it like Popeye!).
Having something warm for breakfast other than a fry-up or porridge intrigued me. Ok, so french toast and pancakes are pretty damn good too but this was just a little different. It takes a bit of prep and if your belly’s rumbling, the wait is undeniably a test of endurance. However, for those that like a good “dippy egg”, this pan-baked indulgence satisfies those needs with the eggs nestled delicately between the creamy, cheesy mishmash.
No breakfast is complete without a good cup of Joe and freshly squeezed orange juice, so whilst this is baking in the oven, get your beverages ready and your sourdough in the toaster.
Baked Eggs with Chorizo and Feta Cheese
Serves 4
1 onion, finely chopped
1 garlic clove, finely chopped
200g chorizo, cubed
800g baby spinach, washed and dried (if using)
3/4 cup double cream
1 cup feta cheese, cubed
1 tsp lemon juice
1-2 eggs per person
Salt and pepper, to taste
1. Preheat the oven to 200C.
2. Fry the onion and the garlic in an oven-proof pan until soft and translucent.
3. Add the spinach and allow to wilt before pouring in the cream. Cook for 5mins until the spinach is cooked and the cream has reduced. If you are not including spinach, simply add the cream and let it reduced slightly.
4. Add the feta, lemon juice and season adequately.
4. Add the feta, lemon juice and season adequately.
5. With a spoon, make hollows in the mixture and break in the eggs.
6. Season the eggs with salt ad pepper then let it cook slightly on the heat before placing in the oven for a further 5-8mins (or until the eggs are done to your preference). You can also grill a little to get the cheese nice and crispy and the top of the eggs cooked gently.
7. Remove from the oven and serve immediately in the pan to your table, with copious amounts of orange juice, a steaming cafetiere of ground coffee and toasted sourdough bread for dipping.
Recipe from Simply Delicious.
la prunelle
oooouuh, elle est jolie ta planche toute ronde !
Charlotte
C'etait un cadeau d'une amie 🙂