Chilli Baked Eggs

Name: Chilli Baked Eggs
Total time: 10 min
Yield: 4
Ingredients: 4Â large eggs; 4Â tablespoonsÂ smooth ricotta; 1 teaspoon fresh chilli, sliced; 1Â tablespoonÂ chopped fresh herbs (such as parsley or coriander); Sourdough toast, for serving; Pepper to taste; Oil spray

28 April 2014

10 mins 4 people

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

Preparation

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