|Father’s Day Breakfast – Baked Eggs|
It’s that time of year again when we get the children to “help” make Daddy breakfast; one that is easy enough for them but still nice. Since I have been experimenting with eating eggs again, this year we decided on baked eggs; spinach and tomato topped with an egg and baked in the oven. Easy enough…. so I thought!
Actually it is easy – put some English spinach in the bottom of a ramekin, add a couple of slices on top and then crack an egg… ah yes – silly me thought the girls had had plenty of practice….
Egg #1, Child #1 – mostly on the table, some got into the ramekin but broken yolk…
Egg #2, Child #2 – ramekin, what ramekin, didn’t you mean nowhere near it and all over the floor???
So after cleaning it all up, I ended up finishing the eggs and baking them at 180ºC for 15 minutes. This gives a soft but not runny yolk which tends to sit better in my stomach.
Served with sourdough (not gluten free) toast and butter.
The end result was really delicious and one that has been requested by the girls for breakfast again. It will definitely be made again – I think they need the egg-cracking practice!