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Chilli Baked Eggs

Chilli Baked Eggs

Chilli Baked Eggs

Ingredients

  • 4 large eggs
  • 4 tablespoons smooth ricotta
  • 1 teaspoon fresh chilli, sliced
  • 1 tablespoon chopped fresh herbs (such as parsley or coriander)
  • Sourdough toast, for serving
  • Pepper to taste
  • Oil spray

 

Method

Heat oven to 200°C. Spray 4 oven-safe ramekins with oil. In each ramekin, place 1 tablespoon smooth ricotta. Crack 1 egg into each ramekin; season with pepper. Bake until the whites are set, about 10 minutes. Top with the fresh chili and herbs. Serve with sourdough toast.

Notes

For less spice, omit the chilli for an added dash of herbs.

You can also swap out sourdough for your favourite wholegrain toast. 

 

Nutritional Information

  • Serving size 204g
  • Energy 2050kJ 490kcal
  • Protein 23.5g
  • Total fat 12.4g
  • Saturated fat 3.6g
  • Carbs (total) 68.7g
  • Carbs (sugar) 7.2g
  • Sodium 948mg
  • Fibre 3.2g

All nutrition values are per serve.

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