Breakfast Eggs
Breakfast baked eggs are eggs mixed with feta, roughy chopped tomato, green pepper and baby button mushrooms and baked in a hot oven.
2
5 minutes
15 minutes
180ºC
Ingredients
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Extra virgin olive oil- to smear inside and around baking dish
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4 large organic eggs- cracked open
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100g feta cheese
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1 medium tomato- roughly chopped
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1 small green pepper- seeds removed, roughly chopped
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Handful of button mushrooms- washed, roughly sliced
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Other
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Slices of sourdough toast
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Freshly ground black pepper- to taste
Instructions
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Prepare baking dish:
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01 Lightly smear oven proof baking dish with a small amount of extra virgin olive oil.
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Assemble to bake:
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02 Crack eggs into the lightly oiled baking dish. Add feta, chopped tomato, green pepper and sliced mushrooms. Mix for cooking.
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Bake:
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03 Place in a hot oven and cook for 15 minutes or until the eggs have set, the feta soft and vegetables lightly cooked. Remove from the oven and using a fork mix everything together well. Season with black pepper.
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Serve:
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04 Spoon the scrambled egg, feta and vegetable mixture onto toasted sourdough and enjoy.
Notes
NO need to add salt as the feta will provide this. Recipe is for two, so increase quantities if feeding many. Can serve on buttered sourdough toast if preferred.
