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
Swap sourdough for your favourite wholegrain toast