Ingredients checklist
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Chorizo & Cheddar Baked Eggs

10 minutes
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!