Baked Eggs, Mushrooms and Tomatoes with Salmon Gravlax

I very rarely go out for breakfast, even though I live in inner city Melbourne where there is an abundance of cafes.  There’s something about forking out $15 – $20 for an ordinary plate of eggs that gets me all curmudgeonly.

Here is a bad-cafe-breakfast saviour that is fantastically easy to make – there’s little to no chopping, everything goes in the oven so while its cooking itself you can be reading the paper instead of standing in a queue.

I served mine with salmon gravlax (from the little food mart at Ikea!) but you can use smoked salmon if you can’t find any gravlax.

Serves 2

  • 2 organic, grain fed eggs
  • 6-8 mushrooms (eg portobello, swiss browns, or a mix)
  • 2 garlic cloves, smashed
  • 6-8 cherry tomatoes
  • a few sprigs of thyme
  • extra virgin olive oil
  • smoked salmon or gravlax slices
  • toast with avocado
  • snipped chives

Preheat the oven to 200 c.

1. Make a bain marie for the eggs: grease two little ramekins or jelly moulds (I have just used little glass bowls) with some olive oil, and crack an egg into each. Place in a baking dish and pour boiling water into the dish until its halfway up the sides of the ramekins.  Place in the oven.

2. Toss the tomatoes, mushrooms, garlic and thyme in another baking dish, and drizzle over a generous lug of olive oil – mushrooms love soaking it up.  Toss around to coat.  Place in the oven next to the eggs.

3. Cook for 20-25 minutes.  Check the eggs toward the 20 minute mark with the back of a teaspoon, they go very quickly from uncooked to overcooked.  Snip the chives over the eggs when done, if you wish.

Serve with toast spread with avocado, the salmon, and some lemon wedges.


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