Published Saturday, 15 September, 2012 by Helen
It's great if you have a ramekin for this because it's just so much easier to make but if you don't have one then start by crafting a little bowl shape out of foil (make sure it's sturdy enough to hold the egg without any spillage). But seriously it's easier (and likely safer) to buy a ramekin, you can get really good ones from those m+s crème brûlée desserts.
butter the ramekin or foil and put a layer of cheese in the bottom.
then crack the egg in and put more cheese on top.
for a more complex meal you could add shredded ham and onions into the mix. Pesto is particularly good, if you have it then try putting a layer on top of the egg which should create a nice crispy pesto coating when cooked.
put your ramekin on a tray in the oven. If you're using the foil then really concentrate on securing it to the tray so it doesn't spill over.
cook the egg for about 12-15 minutes on 180c. Some eggs take longer than others though so keep an eye on it and if you're not sure then you can always stab it with a knife and find out.
when getting the egg out the ramekin will be incredibly hot so maybe take it out and let it cool down for a while.
then you can either eat it out of the ramekin or scoop/tip it out onto a plate.
Low fat, low kcal and super tasty!
Spiced Baked Beans and Eggs
Salmonella is bad for you. this recipie has no eggs which means no salmonella.
Deliciously filled eggs, nice on side plates