Baked eggs with courgette & tomatoes
Created in association with TV chef Rosemary Shrager, this dish is perfect for a quick meal for one, uses only 5 ingredients and takes just 5 minutes to make
What you need:
- 1 courgette, sliced
- 100g cherry tomatoes, halved
- 1 tbsp snipped fresh basil leaves
- 1 large, free range Lion Mark egg
- 15g/1/2oz low fat cheddar cheese, grated
- Storecupboard : 1 tsp olive oil, salt and black pepper
What you do:
- Preheat the oven to 200C/Fan 180C/400F/Gas Mark 6.
- In an ovenproof dish toss together the courgettes, tomatoes, basil and oil with salt and freshly ground black pepper. Bake for 20 mins or until the courgettes are pale golden.
- Push the vegetables to the side of the dish to make a well in the centre. Carefully crack the egg into the hole and sprinkle over the cheese. Bake for a further 8-10mins or until the egg is cooked to your liking.
- Serve hot with salad, crusty bread or pasta.
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National Baking Week 2008
National Baking Week
takes place from 20-26 October and is a celebration of baking. TV chef Rosemary Shrager is supporting the new campaign to revive and revitalise enthusiasm for home baking and get Britain baking.
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