This basic baked eggs recipe has a Mediterranean twist thanks to feta and semi-dried tomatoes. Try this easy idea in ramekins for breakfast.
Ingredients
1/4 cup crumbled feta
1 cup basil leaves, torn, plus extra to serve
250g semi dried tomatoes, sliced
3 green onions, finely sliced
4 eggs
Olive oil
Freshly ground black pepper
Method
Preheat the oven to 180°C/ 160°C (fan forced). Grease 4 individual 1-cup ramekin dishes
Mix together the crumbled feta and basil leaves and divide evenly between the ramekins. Top with a layer of semi dried tomatoes and green onions.
.Bake 10 minutes. Remove from oven and crack an egg into each ramekin. Drizzle a few teaspoons of olive oil over each egg, cover with foil and return to oven for a further 5 minutes.
Season with freshly ground black pepper and garnish with more fresh basil. Serve immediately with thick cut toast
