Chorizo & Cheddar Baked Eggs

Prep

10 minutes

Total

16 minutes

An ideal brunch or breakfast alternative!

Combine 150ml Double Cream with a tablespoon of Tomato Puree in a bowl/cup until fully combined.
Take 4 ramekins and spoon 1/8 of the cream into the bottom of each.
Add a slice of Chorizo into each ramekin, top with 1/8 of the cheese then the remaining chorizo.
Crack an egg into each ramekin then divide the remaining cream over the top of the eggs, followed by the remaining cheddar.
Pop the ramekins in a 180C oven for around 5-6 minutes until the egg whites are cooked through. (Be careful as they easily overcook).
Serve with toasted crusty bread and enjoy!