Ingredients:
1 large British Lion egg
1 courgette, sliced
100g cherry tomatoes, halved
1tbsp snipped fresh basil leaves
15g low fat cheddar cheese, grated
Store Cupboard:
1tsp olive oil
Schwartz sea salt & ground black pepper
Serves 1
Baked Eggs with Courgettes & Tomatoes
Preheat the oven to 200°C/Fan 180°C/400°F/Gas Mark 6.
In a Pyrex Glass Ovenware Dish toss together the courgette, tomatoes, basil and oil with plenty of salt and freshly ground
black pepper. Bake for 20 mins or until the courgette is pale golden.
Push the vegetables to the side of the dish to make a well in the centre; carefully crack the British Lion egg into the hole and sprinkle over the cheese.
Bake for a further 8-10mins or until the egg is cooked to your liking. Serve hot with salad.
Equipment:
Pyrex Glass Ovenware Dish
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Use other vegetables, if you prefer. Simply choose what is in season.
