Day 14 – Sort Your Life Out: Baked eggs – lots of ways

Ok ok, we might have already had a breakfast post. And yes, yes, we have had an egg related post. BUT (and that is a big but!) this is possibly our fave brekkie ever. Easy, quick, filling and healthy!


  • vegetable oil
  • 4 large free-range eggs
  • sea salt
  • freshly ground black pepper

For spinach & ham:

  • 20 g baby spinach
  • 75 g quality cooked ham

For tomato & basil:

  • 70 g ripe cherry tomatoes
  • 1 sprig of fresh basil

For smoked salmon & chives:

  • 50 g smoked salmon
  • a few fresh chives

For truffle mushrooms:

  • 50 g chestnut mushrooms
  • a few drops of truffle oil

baked eggs.jpg

Preheat the oven to full whack. Lightly grease 2 ovenproof ramekins or small baking dishes with a little oil.

Prepare your chosen filling – roughly chop the spinach, quarter the tomatoes, finely chop the chives or slice the mushrooms.

Place your chosen filling into the prepared ramekins, crack a couple of eggs on top and season with salt and pepper.

Place in the hot oven for 8 to 10 minutes, or until the whites are set but the yolks are still runny, then serve straight away.

There you have it, our fave brekkie recipe! And to be honest, it’s so easy to make!! At The Sheffield College we offer a range of Catering courses, so why not cast your eye over them now and learn more recipes such as the above! Mmm, eggs…



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