Eggs are an integral ingredient in many dishes, and it is completely impossible to imagine various baked dishes and pastries without them - here they act as a real connecting link. Eggs in the oven are not only scrambled eggs and omelettes, but also all kinds of casseroles, appetizers, pies and desserts, such as meringues, marshmallows, creme brulee and puddings.

Don’t be afraid to cook with the addition of eggs for fear of increasing cholesterol levels - scientists have long proven that eggs are a healthy product that saturates our body with valuable proteins, amino acids, vitamins and minerals. In addition, eggs are perfectly digestible and can be one of the components of dietary nutrition.

Eggs can be called a universal product, as they go well with vegetables, meat, and cheese, and at the same time can be one of the components of sweet dishes. Eggs in the oven are very easy to prepare and have every chance of becoming a favorite in your diet. Want to see this for yourself? Then choose one of our recipes and get started!

If you are tired of the usual scrambled eggs for breakfast, try to diversify your morning with an original version of a familiar dish by preparing French scrambled eggs in the oven. Thanks to the whites whipped into a fluffy foam that surround the yolk, this dish resembles the sun shrouded in gentle clouds. French scrambled eggs are traditionally served with crispy white bread toast. You can rest assured that this charming dish will please both adults and children. With these scrambled eggs you will have a real sunny breakfast!

French fried eggs in the oven

Ingredients:
6 chicken eggs,
salt,
butter,
dill or parsley.

Preparation:
Separate the whites from the yolks. Place each yolk in a separate cup for convenience. Beat the whites together with a pinch of salt with a mixer at high speed into a thick foam. The foam will be denser if you beat chilled eggs, removing them from the refrigerator immediately before cooking. Grease small baking molds (it is most convenient to use silicone ones) with butter and place the whipped whites in them, forming elevations along the edges and a small depression in the center for the yolks. It is best to do this using a pastry bag. Place the molds on a baking sheet and place in an oven preheated to 150 degrees for 7-10 minutes, until the top of the protein mass is browned.
Using a spoon, adjust the raised depression in the whites, place a small piece of butter in the center and place the yolk on top of the butter (one yolk in each mold). At this stage, you can put a piece of ham or sausage under the yolk to make the dish more filling. Salt the yolks and bake in the oven for 5 minutes until the white peaks begin to turn brown. Allow the scrambled eggs to cool in the pan for two minutes, then use a spoon to transfer to a plate, garnish with herbs and serve.
Continuing the theme of breakfast, we suggest you prepare another unusual dish of eggs, baked in portions in the oven with tomatoes, herbs and cheese. This dish is also perfect for a light lunch or dinner, and its preparation takes a minimum of time.

Baked eggs with tomatoes, cheese and herbs

Ingredients:
8 eggs
4 slices sausage or ham
16 cherry tomatoes,
150 g cheese,
5-6 green onions,
butter,
salt and ground black pepper to taste.

Preparation:
Grease four baking pans with butter. Place ham cut into strips, cherry tomatoes cut into four pieces and chopped green onions on the bottom of the molds. Add a little salt and pepper. Break two eggs into each mold and season with salt and pepper. Sprinkle grated cheese on top and place the molds in an oven preheated to 180 degrees for 15-20 minutes until golden brown.

A tender, fluffy omelette with broccoli is a hearty dish that is perfect for children's and diet food. If you want to make the dish even lower in calories, omit the cheese from the recipe. Despite the fact that an omelette takes much longer to cook in the oven than traditional cooking in a frying pan on the stove, the final result will certainly please you.

If you want to surprise your family or guests with something unusual, be sure to prepare a roll with meat filling wrapped in a cheese omelette. This roll will decorate a festive feast with its unusual appearance, and thanks to the combination of eggs, meat and cheese, it turns out incredibly satisfying.

Meatloaf with mushrooms in cheese omelet

Ingredients:
300 g minced meat,
200 g champignons,
100 g hard cheese,
100 g mayonnaise,
3 eggs,
1 large onion,
1 tablespoon flour or semolina,
greenery,

vegetable oil.

Preparation:
To prepare an omelet, whisk eggs, mayonnaise, flour and grated cheese until smooth. Line a baking tray with baking paper and grease with oil. Pour the egg mixture onto the baking sheet, spreading it evenly over the entire surface. Bake in an oven preheated to 180 degrees for about 20 minutes until the omelette is slightly browned.
While the omelette is cooking, heat a little oil in a frying pan and fry the chopped onion for a few minutes. Add finely chopped mushrooms and cook for 6-7 minutes. Mix the minced meat with mushrooms and chopped herbs, salt and pepper to taste. Without separating the omelette from the paper, place the filling on it and smooth it out. Then, gradually separating the omelet, roll it up. Wrap the roll in foil and place in the oven for 40 minutes. The finished omelette should cool in foil for 15-20 minutes so that it absorbs the juice formed during the baking process.

Omelette with broccoli and cheese, baked in the oven

Ingredients:
4 eggs,
200 g broccoli,
150 g cheese,
50 ml milk,
2 cloves of garlic,
1/2 bunch of parsley or dill,
salt and ground black pepper to taste,
vegetable or butter.

Preparation:
Boil the broccoli until half cooked for a few minutes after the water boils. Divide each inflorescence into 2-3 pieces and place in a greased baking dish. Separate the whites from the yolks. Beat the whites with a mixer with a pinch of salt into a fluffy foam. Beat the yolks with milk and combine with the whites. Stir with garlic passed through a press, chopped herbs and 2/3 of the cheese, grated on a coarse grater. Pour the egg mixture over the broccoli and sprinkle with the remaining cheese. Cover the pan with foil and bake in an oven preheated to 160 degrees for 30 minutes. After this, remove the foil and bake for another 5 minutes until golden brown. Serve the omelet hot.

Fans of light, airy sweets will certainly enjoy the incomparable dessert “Anna Pavlova,” named after the famous ballerina. It is essentially a meringue, the main ingredients of which are beaten egg whites and powdered sugar. Topped with whipped cream and juicy berries or fruits, this dessert can win the heart of any sweet tooth.

Dessert “Anna Pavlova”

Ingredients:
Meringues:
4 egg whites,
150 g powdered sugar,
20 g starch (potato or corn),
10 g salt,
1.5 g vanillin,
10 drops of lemon juice.
Cream:
200 ml heavy cream,
100 g powdered sugar.
Dessert decoration:
100 g of fresh berries or fruits (for example, strawberries),
powdered sugar.

Preparation:
In a dry bowl, beat the chilled egg whites into a stable foam using a mixer until the mass doubles in volume. Mix powdered sugar, starch, salt and vanillin and gradually add the mixture to the whites, continuing to beat and gradually increasing the speed. Add lemon juice and beat until the whites are very firm. On average, this process takes at least 5 minutes. The whites are ready when they do not leak out when turning the pan over.
Line a baking tray with baking paper, lightly sprinkle it with starch, and lay out the protein mixture, about 1 heaped tablespoon for each meringue. Alternatively, you can form the meringues using a piping bag. Make small indentations in the center, which will later be filled with whipped cream. You should have 11-12 meringues.
Next, the meringues must be dried in the oven at a temperature of 80 to 100 degrees. This process takes from 2 hours to 2 hours 30 minutes. If your oven has a convection setting, turn it on. Do not open the oven door during cooking to prevent the meringues from falling off. Ready meringues should have a crispy beige crust and a soft center. After turning off the oven, the meringues should cool inside with the door closed, after which they can be taken out.
To prepare the cream, beat the cream with powdered sugar for about 10 minutes. Fill the cavities in the meringues with cream using a spoon or pastry bag, then decorate the dessert with berries or fruits, lightly sprinkle with powdered sugar and serve immediately.

Another dessert that is simply unthinkable without eggs is creme brulee, but unlike the previous dessert, it uses yolks rather than whites. This melt-in-your-mouth delicacy, in which delicate buttercream contrasts with a crispy fried sugar crust, will surprise your household and impress your guests.

Creme brulee

Ingredients:
500 ml cream 33% fat,
5 egg yolks,
100 g sugar plus sugar for caramel crust,
1 pinch of vanillin or 1 teaspoon of vanilla sugar,
berries and mint leaves for decoration (if desired).

Preparation:
Separate the yolks from the whites. Pour the cream into a small saucepan, add vanillin and heat, but do not bring to a boil. In a bowl, beat the yolks with sugar using a mixer. Pour hot cream in a thin stream, continuing to whisk. At this stage, it is recommended to strain the creamy mass through a sieve so that the final dessert is especially tender and has no lumps.
Pour the cream mixture into portioned ceramic molds so that about 1 cm remains to the edge. If foam has formed on the surface, it is better to remove it. Place the ramekins on a rimmed baking sheet or in a large baking dish and add hot water until the water reaches halfway up the ramekins. Bake the dessert in an oven preheated to 150 degrees for about 50 minutes. Remove the molds from the water and cool, then put them in the refrigerator overnight (or up to a day).
Immediately before serving, sprinkle the surface of the dessert with sugar (1-2 tablespoons of sugar per serving) and caramelize the sugar using a gas burner. Decorate the dessert with berries and mint leaves.

Eggs in the oven, as you have already seen, can be very different - it’s breakfast, a hearty snack, a full dinner, and a wonderful dessert. Choose and experiment! Bon appetit!

Baked eggs (in the oven)

Baked eggs

Delicious eggs that differ from boiled eggs in a richer, richer taste. Interesting! It is convenient to bake eggs at the same time as preparing other dishes, when there is room in the oven.

How to cook

• Wash the eggs and place in warm (but not hot!) water to warm them up (for 10 minutes). Blot (dry) with a paper towel.
• Place eggs on a wire rack and place in a cold oven. Turn on the oven and bring to a temperature of 180-200 degrees C. Bake for 25 minutes.

Bon appetit!

Plain chicken eggs
Piercing the egg from the blunt end (this is optional)
Eggs in the oven on a wire rack

Cross-section of ready-made baked eggs. From the blunt end they become concave

Some housewives advise before baking to pierce the egg at the blunt end with a pin or button so that they do not crack during baking. I tried it, but realized that this is not necessary because it does not affect the result.

After baking, the eggs change their shape slightly, becoming concave at the blunt end. Apparently, this is how the cooking method affects them.

Chapter:
Egg dishes
8th page

BAKED EGG DISHES

Baked eggs

Place raw eggs, pierced on both sides, on a baking sheet and place in the oven. Turn over every 3 minutes. The eggs will be ready in 10 minutes.

Baked eggs

Ingredients : 5 eggs, 1 tbsp. spoon of butter, salt.

Preparation

Melt the butter in a frying pan, pour in the eggs one after the other, making sure that the yolk retains its round shape, add salt and bake in the oven until cooked (the white should harden and turn white, but the yolk should remain runny). Serve with any side dish.

Eggs drizzled with butter

Ingredients : 5 eggs, 3 tbsp. spoons of butter, salt, chopped herbs.

Preparation

Pour the eggs into a greased frying pan, add salt and bake in the oven. Then sprinkle with herbs and pour over hot oil. Serve hot.

Eggs baked in sour cream

Ingredients : 8 eggs, 1.5 cups sour cream, 1 teaspoon butter, 1/2 cup grated yellow cheese, salt.

Preparation

Pour sour cream into a frying pan, drop eggs onto it, add salt, drizzle with butter, sprinkle eggs with grated cheese and bake in the oven until cooked.

Eggs with sour milk, baked

Ingredients : 4 eggs, 2 slices white bread (without crust), 2 tbsp. tablespoons vegetable oil, 4-5 stalks of green onions, 1/2 cup strained sour milk, 30 g butter, salt, ground sweet red pepper.

Preparation

Place slices of bread on the bottom of a fireproof dish and sprinkle with vegetable oil. Drop the eggs on top and pour in a mixture of sour milk, whipped with salt and ground red pepper, and finely chopped green onions. Sprinkle with thinly sliced ​​butter and place in a medium-heat oven for about 20 minutes. Serve with salad, depending on the season.

Eggs in cups

Ingredients : 5 eggs, 1 loaf of white bread, 3-4 tbsp. spoons of butter, herbs, salt.

Preparation

Cut the crust off the loaf and cut the bread into slices two fingers thick. Form circles from the slices, trimming them with a knife. Make a hole in the middle of each to create a “cup”. Brown the top and sides of the “cups” in a frying pan in oil. Then place them in the pan, uncooked side down. Carefully separate the whites from the yolks. Pour one yolk into the “cups”, and fill the space between the “cups” with whites. Season with salt, sprinkle the yolks with finely chopped herbs and bake in the oven. Once the whites have curled, the dish is ready.

Eggs in buns, baked with cheese

Ingredients : 6 unsweetened rolls, 12 eggs, butter, flour, cheese, dill or parsley, salt.

Preparation

Cut the buns in half, remove enough crumb so that each half can fit a released raw egg. Butter the inside and outside of the buns, place them on a greased and floured sheet and lightly brown them. Then release an egg into each half, sprinkle it with grated cheese, sprinkle with oil and put it in the oven again. The eggs should curl. When serving, sprinkle with chopped herbs.

Eggs baked with rice

Ingredients : 6 eggs, salt, 300 g rice, 1 small onion, 80 g butter, tomato paste, parsley, 50 g cheese.

Preparation

Scald the rice with boiling water and fry in half the amount of oil. Then add salt, add a whole peeled onion, pour 0.5 liters of boiling water over the rice, cover with a lid and simmer. Mix rice with oil, tomato paste and place it in a low heatproof bowl. Make 6 holes in the rice using a small spoon and pour a raw egg into each hole. Sprinkle the rice around the eggs with grated cheese or parsley and bake in the oven until the eggs thicken. Pour melted butter over the finished dish. Serve in the same bowl.

Eggs are red

Ingredients : two eggs per serving, sour cream, tomato puree, grated cheese, salt.

Preparation

Place the pan on a very low heat, add tomato puree, sour cream, cheese, salt and mix thoroughly to form a homogeneous mass. Beat two eggs into fireproof or clay bowls and place them in a hot oven for a few minutes. After removing the eggs from the oven, pour the prepared hot sauce over them, sprinkle with cheese and put them back in the oven for a couple of minutes. This dish can be prepared in 10-15 minutes.

Eggs with kidneys

Ingredients : 4 lamb kidneys, 4-6 eggs, 40 g lard, ketchup, 60 g butter, salt.

Preparation

Wash the kidneys, cut each in half and fry in lard, shaking the pan so as not to burn. Place the fried kidneys in the shape of a ring in a greased fireproof dish, beat the eggs in the center and salt them. Keep in the oven until the whites have set. Before serving, pour hot ketchup over it. Serve with toasted bread.

Peasant breakfast

Ingredients : 8 eggs, 100 g sausage and loin, 1 onion, 1/2 cup milk, 4-5 boiled potatoes, salt, parsley.

Preparation

Cut the loin and sausage into cubes, and the potatoes into cubes and fry with chopped onion in a deep frying pan. Pour the eggs into a bowl and add milk, mix well, almost beat. Salt the mixture and pour it over the fried sausage, loin, onions and potatoes. Bake in the oven. Sprinkle the finished dish with chopped parsley.

Eggs baked with hard cheese

Ingredients : 8 eggs, 2 tbsp. tablespoons butter, salt, ground red pepper, parsley, 2 tbsp. spoons of grated hard cheese.

Preparation

Break the eggs into an oiled fireproof dish. Salt, sprinkle with pepper, grated cheese, place in a hot oven for a few minutes and bake. When the whites have curled, the dish is ready. Before serving, sprinkle with chopped parsley.

Eggs beaten, baked

Ingredients 8 eggs, 60 g butter, 1 onion, 3 tomatoes, 8 slices of smoked sausage, 150 g cheese, ground sweet red pepper, salt.

Preparation

Simmer finely chopped onions and tomatoes in oil (20 g) until soft. Then add salt, sprinkle with red pepper to taste, place in a fireproof bowl, dissolve 20 g of butter in it, and pour in beaten eggs. Place slices of smoked sausage on top, and spread grated cheese on them in an even layer. Add butter (20 g), cut into thin slices. Lightly bake the dish in the oven. Sprinkle with red pepper and serve immediately in the container in which it was prepared. The sausage can be replaced with ham, smoked brisket or roasted meat of your choice. For vegetarian filling, steamed fresh vegetables are recommended.

Eggs baked in bread

Ingredients : 6 eggs, 1 white loaf, 150 g ham, 1 onion, 1/2 cup white sauce, parsley.

Preparation

Cut a white loaf without crusts into pieces 3 cm thick, fry them in oil and remove part of the middle so that you get a glass. Finely chop the ham, fry it with onions, pour in white sauce and heat through. Put a little ham with sauce in each “glass”, release the egg and bake in the oven so that it turns out cooked “in a bag” or soft-boiled, sprinkle with herbs on top and serve on snack plates.

Eggs in the "nest"

Ingredients : 6 eggs, 6 slices of boiled sausage, 1/2 tbsp. spoons of melted lard or butter, a few leaves of green salad, salt.

Preparation

Cut the boiled sausage (in natural casing) into slices 3-5 mm thick without removing the skin and place in a heated frying pan with lard or oil. Fry on one side only. At the same time, the skin on the sausage will tighten and the slice of sausage will take the shape of a nest. Pour one egg into each “nest”. Lightly salt and place in a preheated oven until the eggs are ready. Place on a plate and garnish with salad greens.

Eggs "Philosopher"

Ingredients : 8 eggs, 100 g butter, 150 g brains, 20 g fresh mushrooms, pepper, salt, vinegar or citric acid.

Preparation

Boil the brains in salted and slightly acidified water, chop, simmer with butter, pepper, place in a frying pan greased with butter, pour in the eggs, trying to keep the yolk intact, and bake in the oven. For each prepared egg, place a piece of mushroom, previously boiled and fried in butter, and serve.

Eggs with tomatoes

Ingredients : 5 eggs, 1 tomato, 3 tbsp. spoons of butter, 1/4 cup of grated cheese, salt.

Preparation

Peel the tomatoes and remove seeds, cut into slices and simmer, adding oil, then place in a greased frying pan, pour in eggs, sprinkle with grated cheese and bake in the oven. Serve hot.

Eggs with potatoes and cheese

Ingredients : 5 eggs, 2.5 potatoes, 2.5 tbsp. spoons of butter, 1/2 cup of grated cheese, salt.

Preparation

Peel the potatoes, cut into slices, bake in the oven, add oil, transfer to a greased frying pan, sprinkle with grated cheese, pour over eggs, sprinkle with cheese again and bake in the oven. Serve hot.

Eggs in potatoes

Ingredients : 6 eggs, 6 potatoes, 3 tbsp. spoons of butter, pepper, salt, tomato sauce.

Preparation

Peel raw medium-sized potatoes, hollow out a hole in each on top, and cut off the rounded part from the bottom so that the potatoes can stand on a baking sheet. Drizzle with melted butter and bake in the oven. When the potatoes become soft, pour a raw egg into each cavity without mixing the white and yolk. Salt, pepper, sprinkle with oil, put in the oven again and keep there until the white curls and the yolk is covered with a film. Serve with tomato sauce.

Eggs in the "nest"

Ingredients : 4 eggs, 6-8 potatoes, 1/2 cup sour cream, 2 tbsp. spoons of melted butter, salt, pepper.

Preparation

Boil the potatoes until tender, add sour cream and pound with a masher to make a puree. Place in a greased form or frying pan, level and make 4 indentations. Drop an egg into each cavity, add salt and pepper and bake in the oven until the eggs are completely cooked.

Eggs with carrot puree

Ingredients : 5 eggs, 1.5 carrots, 2.5 tbsp. spoons of butter, salt.

Preparation

Boil carrots, grate, salt and season with oil. Place the resulting puree in a greased frying pan, pour in the eggs and bake in the oven. Serve hot.

Eggs with peas

Ingredients :
5 eggs, 3/4 cup green peas, 2.5 tbsp. tablespoons butter, 1/4 cup cream, salt.
For white sauce: 2 tbsp. spoons of flour, 2 tbsp. spoons of butter, 1 glass of vegetable broth or meat broth, salt.

Preparation

Stew peas with butter, season with white sauce, place in a frying pan with butter, pour in eggs mixed with cream, and bake in the oven. Serve hot.

Eggs with salad

Ingredients : 5 eggs, 75 g salad, 5 tbsp. tablespoons butter, 1/4 cup cream, 1/4 cup grated cheese, salt.

Preparation

Sauté the salad with butter, chop finely, season with cream and place in a greased frying pan. Scramble the eggs on top, sprinkle with grated cheese, bake in the oven and serve hot.

Eggs Sicilian style

Ingredients : 6 eggs, 30 g butter, 200 g eggplant, 100 g tomato sauce, 70 g cheese.

Preparation

Cut the peeled eggplants into slices, fry in oil, place in a greased frying pan, pour over tomato sauce and sprinkle with grated cheese. Then pour in the eggs, sprinkle with cheese again and bake in the oven.

Eggs with spinach

Ingredients :
5 eggs, 3/4 cup finely chopped spinach, 3 tbsp. tablespoons butter, 1/4 cup grated cheese, salt, beta mel sauce.
For the sauce: 4 eggs, 1.5 cups sour cream, 1/2 cup grated cheese, 1 cup cream or milk, 7 tbsp. spoons of butter, 4 tbsp. spoons of flour, salt.

Preparation

Saute the spinach with butter, place in a greased frying pan, sprinkle with cheese, and scoop the eggs on top. Bake in the oven. The finished dish can be topped with bechamel sauce. Preparation of bechamel sauce: mix eggs with sour cream, rubbing, add grated cheese, cream, butter, flour and salt. Place over low heat and, stirring, bring to a boil.

Eggs in "nests"

Ingredients : 1 kg spinach, 50 g butter, salt, 1 tbsp. spoon of flour, milk, 1 tbsp. a spoonful of sour cream, 4 eggs, 1/2 cup of grated cheese.

Preparation

Prepare spinach puree, add butter, salt, flour diluted with a small amount of milk, and sour cream. Stirring, thicken over heat for one minute. Then spread the mixture in an even layer into an oiled fireproof dish. Using the convex side of a spoon, make 4 indentations at an equal distance from each other and beat an egg into each, making sure that the yolk does not spill; sprinkle with grated cheese and place in a moderately hot oven for a few minutes.

Eggs with onions

Ingredients :
5 eggs, 1.5 onions, 1/2 cup chopped leeks, 2.5 tbsp. spoons of butter, salt.
For the sauce: 1 tbsp. spoon of flour, 2 tbsp. tablespoons butter, 1 cup vegetable broth, salt.

Preparation

Cut the onions into rings and sauté together with the leeks until soft, add salt and mix with the sauce. Place the resulting mixture in a greased frying pan, pour in the eggs and bake in the oven. To prepare the sauce, dry the flour, add butter, add vegetable broth, add salt and boil for 5-10 minutes.

Eggs with onions and tomatoes

Ingredients : 5 eggs, 1 onion, 2.5 tbsp. tablespoons butter, 1 tomato, 1/4 cup grated cheese, 1.5 tbsp. spoons of tomato sauce, salt.

Preparation

Chop the onion, simmer with butter until soft and mix with peeled and finely chopped tomatoes. Bake the resulting mixture, pour in eggs, sprinkle with grated cheese and bake again. Serve hot, making a rim of tomato sauce around the eggs.

Eggs with onions, garlic and tomatoes

Ingredients : 5 eggs, 1 onion, 1-2 cloves of garlic, 1.5 tbsp. tablespoons butter, 2 tomatoes, 1 eggplant, herbs, salt.

Preparation

Sauté chopped onions and garlic with butter, add finely chopped tomatoes, and when they become soft, add eggplants cut into large cubes, add salt and sprinkle with parsley. Place the resulting mass in a greased frying pan, pour in the eggs and bake in the oven. Serve hot.

Eggs Lyonnaise

Ingredients : 8 eggs, 100 g butter, 80 g onions, 200 g zucchini, 70 g grated cheese, dill, salt.

Preparation

Cut the onion into half rings and simmer with butter. Peel the zucchini, cut into strips, fry in oil, add to the onion and pour over white sauce (flour fried in oil, diluted with broth or water). Then add salt and sprinkle with finely chopped dill. Place the prepared mixture in a frying pan, pour eggs onto it and sprinkle with grated cheese. After this, quickly bake in the oven and serve immediately.

Egg, cheese and vegetable casserole

Ingredients : 3 eggs, 150 g cheese, 40 g canned green peas, 60 g onions, 20 g vegetable oil, 100 ml milk, salt, pepper.

Preparation

Beat eggs, finely chopped onion, green peas, salt, ground pepper into a homogeneous mass, gradually adding milk. Pour the mixture into a frying pan greased with vegetable oil, sprinkle with grated cheese and bake in the oven for 15-20 minutes.

Egyptian eggs

Ingredients : 8 eggs, 100 g butter, 100 g onions, 100 g leeks, 100 g white sauce, salt, pepper.

Preparation

Cut onions and leeks into rings, sauté in butter until soft, sprinkle with salt and ground black pepper, add white sauce; Place the resulting mixture in a frying pan greased with butter, pour in the eggs and bake in the oven.

Eggs with Brussels sprouts

Ingredients : 5 eggs, 150 g cabbage, 3 tbsp. spoons of butter, 2 tbsp. spoons of cream, bechamel sauce, salt.

Preparation

Boil the cabbage, simmer with butter and place in a greased frying pan. Pour over eggs, bechamel sauce and cream and bake. Serve hot.

Gardener's eggs

Ingredients : 5 eggs, 75 g lettuce, 75 g sorrel, 2 tbsp. tablespoons butter, 1/4 cup cream, salt.

Preparation

Boil the sorrel in salted water, chop it and combine it with the tom poached in oil and shredded lard, add salt and mix with cream. Place the resulting mass in a greased frying pan, pour in the eggs and bake in the oven. Serve hot.

Metternich eggs

Ingredients : 8 eggs, 100 g butter, 60 g fresh mushrooms, 60 g grated cheese, salt.

Preparation

Cut fresh mushrooms into slices, simmer with butter, add salt, pour eggs on them, sprinkle with grated cheese and bake in the oven.

Eggs in pots

Ingredients 8 eggs, 100 g mushrooms - fresh or sterilized, 2 onions, 1 glass of cognac, 100 g sour cream, 60-70 g butter, salt, ground black pepper.

Preparation

Prepare the sauce. Peel the mushrooms, rinse them, cut them into small slices and fry in half the amount of oil. Add lightly sauteed onion, cut into thin slices, add cognac, sour cream, salt, pepper; heat, stir and remove from heat. Grease 4 pots (bowls) with the remaining oil, beat 2 eggs into each of them, add salt and place in a preheated oven. As soon as the whites thicken a little, remove the pots from the oven, pour the prepared sauce over the eggs and serve immediately.

Eggs with minced mushrooms

Ingredients : 10 eggs, 10 dried porcini mushrooms, 50 g butter, 1 onion, ground black pepper, salt.

Preparation

Boil well-soaked mushrooms, chop finely and fry in oil with chopped onions. Separate the yolks from the whites and fry in a separate frying pan, and mix the whites with the mushroom mixture. Then carefully transfer the “yolk pie” to a baking sheet, spread an even layer of mushroom mixture on top, mixed with whites, and bake in the oven until golden brown.

Eggs baked in the oven in a water bath

Ingredients : 6 eggs, 1.5 cups milk, 3 teaspoons butter, parsley, salt.

Preparation

Beat eggs with milk and a pinch of salt. Pour the mixture into an oiled fireproof glass dish and place in a water bath in a medium-heated oven. Bake, sprinkle with parsley and serve with fried meat juice, ketchup, sour milk or heated butter.

Peasant egg pie

Ingredients : 12 eggs, 600 g cottage cheese, 5 tbsp. tablespoons butter, 120 g boiled pork, 1/2 cup cream, 1/2 cup sour cream sauce, salt.

Preparation

Thoroughly squeeze out the cottage cheese, grind, mix with softened butter, eggs, finely chopped boiled pork and cream, season with salt to taste and mix well. Place the prepared mixture in a greased pan and place in a water bath in the oven. When serving, pour over sour cream sauce.

Poached eggs with tomato puree and sour cream, baked

Ingredients : 6 eggs, 1/4 cup sour cream, 100 g tomato puree, dill, salt, butter, grated cheese, breadcrumbs.

Preparation

Boil eggs without shells, place on a plate greased with oil and sprinkled with breadcrumbs and pour melted butter over them. Mix sour cream with tomato puree, add salt, pour in eggs, sprinkle with grated cheese, sprinkle with oil and brown in the oven. Sprinkle with chopped dill.

Poached eggs with béchamel sauce, baked

Ingredients : 6 eggs, béchamel sauce, grated cheese, butter, breadcrumbs.

Preparation

Boil eggs without shells, place on a deep dish greased and sprinkled with breadcrumbs. Pour over the sauce (see next recipe), sprinkle with breadcrumbs, grated cheese, drizzle with melted butter and brown in the oven.

Eggs baked with sauce

Ingredients :
6 eggs, 3/4 cup bechamel sauce, 1/2 cup tomato sauce, 1 tbsp. spoon of butter, salt.
For the sauce: 2 eggs, 3/4 cup sour cream, 1/4 cup grated cheese, 1/2 cup cream or milk, 3.5 tbsp. tablespoons butter, 2 teaspoons flour, salt.

Preparation

Prepare the sauce: mix eggs with sour cream, rubbing, add grated cheese, cream, butter. Stirring, bring to a boil. Mix tomato sauce with the resulting sauce. Pour part of the mixture into a greased refractory dish or frying pan, place hard-boiled eggs cut into slices on top and pour in the rest of the sauce. Bake in the oven. Sprinkle the finished dish with herbs.

Eggs, mashed, baked

Ingredients : 5 eggs, 1/2 cup sauce, 1/2 cup grated cheese, 1.5 tbsp. spoons of butter, salt.

Preparation

Boil the eggs hard and rub through a sieve - separate the yolks and whites. Mix the sauce (see previous recipe) with grated cheese. Pour part of the sauce into a greased frying pan, put some mashed yolks on top, some of the mashed whites on top and repeat this several times, ending with the sauce. Sprinkle with grated cheese and bake in the oven until golden brown, then serve immediately.

Eggs baked with milk sauce

Ingredients : 3 slices of white bread (100 g), 6 eggs, 1.5 cups of medium-thick milk sauce, 3 tbsp. spoons of grated Dutch (Edam) cheese, 1 tbsp. spoon of butter.

Preparation

Cut white bread into square pieces and fry in butter. Place shelled boiled eggs in a bag on top, pour in medium-thick milk sauce, sprinkle with grated cheese and bake in the oven. Serve in the same frying pan, pouring oil over the eggs.

Eggs with rice and mountain cheese
(French recipe)

Ingredients : 4 eggs, 250 g rice, 4 tbsp. spoons of grated Swiss (Emmental) cheese, 1 glass of meat or chicken broth, 2 tbsp. tablespoons butter, 1/2 teaspoon salt, 1/8 teaspoon freshly ground allspice.

Preparation

Boil rice in water for 10 minutes. Place on a sieve. Place the rice in a saucepan, add meat or chicken broth and cook over low heat, adding salt to taste. At the same time, place the eggs in boiling water and cook for no more than 5 minutes. Remove and immediately place in cold water. Grease a refractory dish with butter. Place cooked rice in it, which should absorb all the broth and be crumbly. Flatten the rice and make 8 holes for the eggs on its surface. Peel the eggs and carefully cut them in half; properly boiled eggs should have a semi-liquid yolk. Place the egg halves in the holes on the rice. Salt and sprinkle with pepper to taste. Sprinkle rice and eggs with grated cheese, making a double layer of eggs. Pour over melted butter and place in a well-heated oven (up to 200°C) for 3 minutes. The yolks under the cheese layer should not thicken. Serve immediately.

Eggs Neapolitan style

Ingredients : 6 eggs, 6 tbsp. spoons of raw rice, 1.5 cups of water, 80 g of grated cheese, 2 tbsp. spoons of butter, parsley, pepper, salt.

Preparation

Hard-boil the eggs, peel them and cut them in half lengthwise. Pour the sorted and washed rice into boiling salted water and cook for 20 minutes, then drain in a colander, let the water drain, mix with cheese and place in a greased frying pan. Flatten, drizzle melted butter on top and place hard-boiled egg halves on top of the rice. Salt, pepper, sprinkle with chopped herbs. Bake for 15 minutes in a very hot oven and serve in a frying pan.

Eggs Florentine

Ingredients :
500 g spinach, 8 eggs, 2 tbsp. spoons of fat, 1 small onion, 1 clove of garlic, parsley, salt.
For the sauce: 50 g butter, 1 tbsp. spoon of flour, 1 glass of milk, salt, nutmeg, 200 g of cheese.

Preparation

Wash the spinach, chop, simmer without water, add sautéed onion, garlic, parsley and salt. Place the mixture in a greased form, top with hard-boiled eggs, cut in half, pour over the prepared white sauce, sprinkle with grated cheese and nutmeg, and bake in the oven.

Eggs baked with sour cream

Ingredients : 5 hard-boiled eggs, 50 g butter, 125 g thick sour cream, 30 g cheese, salt, parsley.

Preparation

Cut the boiled eggs into circles with an egg slicer and place them in a small fireproof dish greased with oil. Pour over thick sour cream with grated cheese mixed in. Salt the sour cream and sprinkle chopped parsley on top. Bake in the oven for 20 minutes.

Eggs baked in cream

Ingredients : 4 hard-boiled eggs, 125 ml milk, 4 yolks, salt, pepper, 80 g cheese, 80 g butter, 2 tbsp. spoons of ketchup.

Preparation

Whisk the yolks in milk, add salt, half the butter, pepper and 5 tablespoons of grated cheese. Stir in a water bath until the cream thickens. Pour half the cream into a greased refractory dish, add a layer of boiled, thinly sliced ​​eggs and cover with the rest of the egg cream mixture. Sprinkle grated cheese on top, put pieces of butter and bake in the oven until browned. Remove, sprinkle with ketchup and serve with green salad.

Eggs with curry

Ingredients : 6 eggs, 2 teaspoons of curry mixture (oriental spice), 1 glass of bechamel sauce, 100 ml of cream, salt, pepper.

Preparation

Boil the eggs hard in salted water, cool, peel and cut crosswise. Add curry to bechamel sauce. Remove the yolks from the eggs, mash them and mix with 1/3 of the bechamel curry sauce. Fill the egg white halves with this mixture. Place the stuffed eggs in a fireproof dish, pour in the rest of the sauce mixed with sour cream, and bake in a hot oven for 10 minutes.

Eggs with noodles

Ingredients : 6 hard-boiled eggs, homemade noodles made from 2 eggs and the required amount of flour; 3 tbsp. spoons of tomato paste, meat or vegetable broth, 1/2 cup bechamel sauce, 100 g Emmental cheese, 50 g butter, salt, pepper.

Preparation

Cut the eggs into thin slices with an egg slicer. Dilute tomato paste with salted meat or vegetable broth until a thick sauce is obtained and add eggs. Boil the noodles in enough water, drain, place in a bowl and pour over the melted butter. Season the béchamel sauce with salt and pepper, mix with half the grated cheese and add to the noodles. Place two thirds of this mixture in a greased fireproof bowl so that the edges are higher than the middle, pour the tomato sauce and eggs into the center. Cover with the rest of the noodles, sprinkle with grated cheese, pour over the melted butter and place in the oven. Bake until golden brown.

Baked eggs with pasta and cauliflower

Ingredients : 6 eggs, 400 g pasta (spaghetti, noodles, macaroni, etc.), 80 g butter, 50 g cheese, parsley, 1 boiled head of cauliflower, 30 g flour, 125 ml milk, salt, pepper .

Preparation

Prepare a light sauté using half the amount of butter and flour, dilute it with milk and add part of the cauliflower broth, stir well and boil. Then add 2 raw eggs. Boil the pasta in salted water and add a little oil. Cut the boiled cauliflower into pieces. Place a layer of boiled pasta in an oiled fireproof dish, then a layer of hard-boiled and diced eggs, a layer of cauliflower and pour some of the resulting bechamel sauce over everything. Sprinkle each layer with grated cheese. Repeat alternating layers. The top layer should be pasta. Pour the sauce over them, sprinkle with grated cheese and drizzle with oil. Bake in the oven and serve with salad.

Eggs baked with onions

Ingredients :
4 large onions, 8 boiled eggs, 100 g hard cheese, 1 tbsp. spoon of butter for onions, 1 tbsp. spoon of butter for greasing.
For the sauce: 1/2 tbsp. spoons of butter, 3 tbsp. spoons of flour, salt; for decoration: tomato, parsley.

Preparation

Sauté the chopped onion until soft. Make sure that the onion does not darken. Prepare white sauce from butter, flour and salt, mix it with stewed onions and leave on low heat for 10 minutes. In a flat fireproof dish, greased with oil, place the eggs cut into circles so that they half overlap each other (like tiles), pour them with sauce and onions, sprinkle with grated cheese, sprinkle with the remaining oil and bake in the oven. Serve with toasted bread, garnished with chopped tomato and parsley.

Eggs stuffed with cheese

Ingredients : 7 eggs, 25 g cheese, butter, flour, dill or parsley, breadcrumbs.

Preparation

Boil 5 hard-boiled eggs, peel, cut lengthwise, remove the yolks, and grind them. Beat 2 eggs, add grated cheese, yolks, mix. Fill the egg halves with this minced meat and place them on a deep refractory dish greased with oil and sprinkled with breadcrumbs. Roll the remaining minced meat into balls, roll in flour, fry in oil and place between eggs. Sprinkle everything with breadcrumbs, grated cheese, sprinkle with oil and brown in the oven. When serving, sprinkle with chopped herbs.

Baked, stuffed eggs

Ingredients : 6 eggs, 1 teaspoon anchovy paste, 30 g butter, 1 raw yolk, 2 whites, 2 white buns, 150 ml milk, salt, ground red pepper, parsley; 20 g butter and 20 g cheese.

Preparation

Hard-boil the eggs, peel, cool and cut in half lengthwise. Carefully remove the yolks, mash and grind with butter, anchovy paste and raw yolk. Add to the mixture a bun soaked in milk, squeezed out and mashed, finely chopped parsley and egg whites, whipped into a stable foam. Grease a small low fireproof glass mold and fill 1/3 of the filling. Stuff the egg halves with the rest of the filling and place them on top of the filling in the mold. Sprinkle grated cheese on top, sweet ground pepper, drizzle with melted butter and quickly bake in the oven.

Baked eggs stuffed with brains

Ingredients : 8 eggs, 1 serving of veal brains or 2 servings of pork, ground pepper, salt, 1-2 tbsp. spoons of sour cream, 1 white bun, 50 g of grated cheese, butter.

Preparation

Hard boil the eggs, peel them, cut them in half lengthwise and remove the yolks. Wash, clean and boil the brains in water for 10 minutes. Then dry well, cut into small pieces, grind together with boiled yolks, add salt, pepper and sour cream. Divide the mass into two parts. To one half add a bun soaked in water or milk and squeezed out, grind well and stuff the eggs with this mixture. Grease a fireproof dish with a thick layer of oil and place the stuffed eggs in it. Dilute the second half of the mixture with sour cream, pour in the eggs, sprinkle grated cheese on top and bake in a hot oven. Serve hot with bread.

Baked eggs stuffed with mushrooms and onions

Ingredients : 6 eggs, 1 onion, 4 tbsp. spoons of vegetable oil, 2 fresh porcini mushrooms, 0.5 cups of bechamel sauce, 1/4 cup of grated cheese, 1/2 cup of tomato sauce, herbs, salt.

Preparation

Hard boil the eggs and cut them in half lengthwise. Chop four yolks. Chop the onion, simmer, mix with chopped boiled mushrooms, yolks, season with bechamel sauce and fill the white halves with the resulting thick mass. Form them into whole eggs, place them on a baking sheet, sprinkle with cheese and bake in a very hot oven until browned. After this, remove, sprinkle with the remaining two yolks, crushed or mashed through a sieve, and garnish with herbs. Serve tomato sauce separately.

Baked eggs stuffed with spinach and sorrel

Ingredients 6 eggs, 300 g spinach, 100 g sorrel, 1/4 cup sour cream (or cream), 1.5 teaspoons flour, grated cheese, butter, breadcrumbs.

Preparation

Boil the eggs hard, peel, cut in half lengthwise. Remove the yolks and wipe. Boil spinach and sorrel, puree, add to the yolks, add salt, pour in 1 tablespoon of melted butter, stir. Stuff the egg whites with this mixture, place on a sheet greased with butter and sprinkle with breadcrumbs, sprinkle with grated cheese, sprinkle with oil, and allow to brown in the oven. Boil a glass of spinach and sorrel broth, pour sour cream mixed with flour into it in a thin stream. When it boils and thickens, add to the remaining filling, heat without boiling, place on a dish, and cover with baked eggs. Ingredients : 4 eggs, 1 glass of milk, 4 tbsp. spoons of sugar, 50 g of butter, a pinch of vanillin, salt.

Preparation

Beat eggs, add milk, sugar and a little salt. Pour the mixture into a heated frying pan with melted butter. Heat the mixture in the oven over low heat until thickened. Cut the mass into portions, place in deep plates and pour over fruit sauce or cocoa sauce.

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Baked eggs - a special recipe from world cuisine!

How many amazing and varied egg recipes exist in the world! Every cuisine in the world has its own special recipe and the secret of its preparation. We Slavs are accustomed to eating boiled or fried eggs.

We also quite often add this product to various rich Olivier-type salads. So we can consider chicken or quail eggs very popular.

Did you know that you can cook eggs in the oven with soft, airy whites? Have you tried it? Then hurry up to make this dish at home for breakfast or dinner. Your family will certainly appreciate this dish.

Ingredients for baked eggs recipe.

Chicken eggs according to the number of persons;

Vegetable oil for greasing (not silicone baking pans).

Cooking baked eggs in the oven...

We wash the eggs. Separate the whites from the yolks.

Place the whites in a mixer bowl and use it to turn them into foam with a pinch of salt. The protein mass should become airy and stable.

Now we take molds for cupcakes or for soufflé. If they are silicone, then do not grease the inside and place the whipped whites in it. The volume of proteins will increase, so take this into account. It is better if there are molds that are not the smallest size. Make a depression in the center.

Carefully move the yolk over the white mass. It is important that the yolk remains intact. Unfortunately, one of mine has leaked. But this did not spoil its taste. True, the appearance suffered. Sprinkle salt on top. Place in the oven at 150 degrees for 10 or 15 minutes. Don’t dry it out!

The readiness of the dish will be visible. The whites will brown a little and the yolk will become less runny or even thicker. Remove from the oven. If the molds are silicone, then eggs can be easily removed from them. If the molds are ceramic, then you can leave the eggs in them and serve them.

Serve the finished dish for breakfast or lunch.

Please note that this recipe contains no fat, which means it can be considered dietary. The delicate structure of the protein resembles a very airy omelette. Try it and draw your own conclusions regarding this dish.

Cooking eggs probably does not cause any difficulties for most people: boiling them in different variations or frying them, making an omelet or scrambled eggs is a simple matter. But in addition to the listed egg dishes, there are many more methods for using this product. Just recently I mastered a rather original and elegant dish - an egg baked in the oven.

It is somewhat different from the usual ways of preparing eggs, but it turns out much more interesting both in appearance and taste. To prepare this simple but quite tasty dish, we only need a couple of chicken eggs, a drop of vegetable oil, salt and two silicone, not very small, muffin molds.
So, let's get down to action. To begin, carefully separate the yolks from the whites, trying to maintain the integrity of the former. Immediately place the yolks in different containers, but not in one.

Then, using a mixer or blender with a whisk attachment, beat the whites into a very stiff foam, after pouring literally a pinch of salt into them - this way they will whip faster and better.

Carefully grease the molds with oil and fill them tightly with protein foam, leaving a depression in the center into which we very carefully transfer the yolks. Now you can add salt on top.

And even if the yolks spread, nothing bad will happen. Place the filled molds in the oven, heated to 180 °C, and bake for about 20 minutes, that is, until the whites acquire a brownish tint and the yolk hardens.

The finished baked egg is very easy to remove from the mold, and you can serve it with almost any addition - I found boiled sausage and cheese in the refrigerator - it turned out to be a wonderful breakfast.

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savorandsavvy.com

Ingredients

• a little vegetable oil;
• 6–12 eggs (depending on the size of the baking dish);
• salt - to taste;

Preparation

Grease the cupcake pan compartments with oil. Carefully break an egg into each of them, add salt and pepper. You can use other seasonings of your choice. Bake at 180°C for 15–17 minutes.

the-girl-who-ate-everything.com

Ingredients

• 1 tablespoon butter;
• 12 eggs;
• 400 g hard cheese;
• 400 g granular;
• 60 g flour;
• salt - to taste;
• ground black pepper - to taste.

Preparation

Brush a small baking dish with melted butter. Beat the eggs with a whisk and add grated cheese, cottage cheese, flour, salt and pepper. Mix well and pour the mixture into the prepared pan.

Bake in an oven preheated to 180°C for 50–60 minutes. After 45 minutes from the start of cooking, start checking the readiness of the casserole: it should become dense.

wellandgood.com

Ingredients

• 2 eggs;
• salt - to taste;
• ground black pepper - to taste.

Preparation

Cut the avocado in half lengthwise and remove the pit. Use a spoon to scoop out some of the pulp, making indentations for the eggs. Place the avocado halves in a baking dish so that they stand upright.

Carefully crack an egg into each half. Add seasonings and bake at 200°C for 15 minutes.

youtube.com

Ingredients

• 12 eggs;
• salt - to taste;
• ½ bunch of spinach;
• several sprigs of basil;
• 100 g champignons;
• 100 g feta.

Preparation

Beat eggs with salt and pepper. Add chopped spinach and basil, finely chopped mushrooms and crumbled feta. Mix well.

Place paper cups into each compartment of the muffin tin and spread the egg mixture over them. Place in an oven preheated to 200°C for 20 minutes.

fitfoodiefinds.com

Ingredients

• 8 eggs;
• 60 g;
• 1 bell pepper;
• 1 onion;
• 150 g ham;
• 2 cloves of garlic;
• 2 tablespoons vegetable oil;
• salt - to taste;
• ground black pepper - to taste;
• 100 g hard cheese.

Preparation

Whisk the eggs and yogurt. Cut the peppers, onions and ham into cubes, chop the garlic. Spread these ingredients over the bottom of a small greased pan. Add seasonings and pour over egg mixture.

Place the pan in an oven preheated to 180°C for 30 minutes. Then top the frittata with grated cheese and bake for another 10 minutes.

tastemade.com

Ingredients

• 450 g minced beef;
• salt - to taste;
• ground black pepper - to taste;
• 1 teaspoon paprika;
• 1–2 cloves of garlic;
• 1 small onion;
• 6 eggs;
• 2 tomatoes;
• 100 g hard cheese;
• several sprigs of parsley;
• a little vegetable oil.

Preparation

Mix minced meat, spices and chopped garlic and onion. In another container, beat eggs with salt and pepper. Remove the seeds from the tomatoes and cut into small cubes. Add tomatoes, grated cheese and chopped parsley to the eggs, stir.

Grease a muffin pan with butter. Place the minced meat into the cells and form baskets, pressing the meat against the walls. Place egg mixture in each basket. Bake the muffins for 30 minutes at 200°C.

youtube.com

Ingredients

• 4 slices of bacon;
• 4 slices of bread;
• 4 eggs;
• 100 g hard cheese;
• salt - to taste;
• ground black pepper - to taste;

Preparation

Cut the bacon into several large pieces, place them in a preheated frying pan and fry for a few minutes on each side until golden brown. Place the bread slices on a parchment-lined baking sheet and use the back of a spoon to form indentations for the filling.

Place bacon pieces around each indentation and crack an egg into the center. Sprinkle with grated cheese and bake at 190°C for 12 minutes. If you want the egg to be firmer, cook for about 15 minutes. Sprinkle the finished toast with seasonings and chopped onions.

bordbia.ie

Ingredients

• 1 red bell pepper;
• 1 yellow bell pepper;
• 1 small eggplant;
• 1 onion;
• 1 small zucchini;
• 1 peeled potato;
• 2 cloves of garlic;
• 1 tablespoon ;
• salt - to taste;
• ground black pepper - to taste;
• 8 eggs;
• 100 ml milk;
• 50 g hard cheese;
• a few sprigs of parsley.

Preparation

Cut the bell pepper, eggplant, onion, zucchini and potatoes into large pieces and place on a baking sheet. Add chopped garlic, pour in oil, sprinkle with salt and pepper and stir. Place in an oven preheated to 200°C for 15–20 minutes.

Beat eggs and milk. Add almost all the grated cheese and finely chopped parsley and mix well. Transfer vegetables to a parchment-lined baking pan. Pour the egg mixture over them, sprinkle with the remaining cheese and bake at 180°C for another 20 minutes.

justataste.com

Ingredients

• 250 g;
• 4 eggs;
• 30 g hard cheese;
• salt - to taste;
• ground black pepper - to taste;
• a few green onions.

Preparation

Cut four circles with a diameter of 11–12 cm from the dough layer. Place them on a baking sheet covered with parchment. Take a glass or round cookie cutter, the diameter of which is about 1 cm smaller than the dough pieces. Lightly press the glass or mold onto the circles so that they form edges. This is necessary in order to later make indentations for the eggs.

Prick a few holes in the middle of the dough with a fork and place the baking sheet in the refrigerator for 10 minutes. Then place in an oven preheated to 200°C for 8 minutes until the edges of the dough rise. Remove the pan from the oven and use a spoon to form small indentations in the baked goods.

Place a little grated cheese in each of them and carefully break the egg. Sprinkle with salt and pepper and place in the oven for another 12 minutes. Decorate the finished puff pastries with finely chopped onion.

youtube.com

Ingredients

• 3 large tomatoes;
• 1 tablespoon olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 3 eggs;
• a few green onions;
• a little grated parmesan - optional.

Preparation

Place the tomatoes on a parchment-lined baking sheet. Cut off the tops and remove the seeds. Drizzle with oil and season with salt and pepper. Place the tomatoes in an oven preheated to 200°C for 10 minutes.

Then crack an egg into each tomato basket, sprinkle with salt and pepper and place in the oven for another 15 minutes. Sprinkle with chopped onion and grated cheese if desired.