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Ok - the long and short of this recipe is this : A few months ago world market had a sale on ramekins and I bought a dozen. My intent was to make soufflés and meals requiring ramekins for dinner parties, but wouldn't you know it - I am yet to host a dinner party. I was itching to use my ramekins - so I decided to make baked eggs, it is a bit healthier that frying the egg and it gives me a chance to combine flavors.

What you need

  • 1/2 cup diced red bell pepper
  • 1/2 cup diced red onions
  • 1/2 a tomato, diced
  • can of tuna
  • cheddar cheese (or cheese of choice)
  • 3 eggs
  • salt and Pepper
  • oil or butter to line ramekens

How to:

Combine tomato, onion and pepper in a bowl, season with salt and pepper and toss with a teaspoon of olive oil. Transfer to a baking tray to roast for 15 minutes (at 425 degrees)

Drain the water from the can of tuna. Combine tuna, roasted veg and season with salt and pepper (if needed). Coat the insides of the ramekins with butter (or oil). Portion tuna mixture into the ramekens, top with cheese of choice.

Crack one egg into each ramekin, add some cream on top to keep the yoke from drying out.

Now on to the baking part - I got this idea from thekitchn blog and it has become my go to way to bake eggs.  Start by placing ramekins into a baking dish, then fill fill the baking dish with water to come about halfway up the sides of the ramekin. Transfer the baking dish into the oven and bake until the egg white set (about 12 to 15 minutes). If you don't want the yolk to be runny - bake for an additional 3 to 5 minutes.

Let it cool for a few minutes - you eat it out of the rameken or scoop it over a piece of buttered toast (which is my preferred method).

Serves 3