Pea & Parsley Baked Eggs

w4 baked eggs with pea, parsley & parmesan salad-2

Pea & Parsley Baked Eggs

Baked eggs are a wonderful thing to have in your quick veggie dinners repertoire. Feel free to explore different flavourings. Chilli, cherry tomatoes and mushrooms are work well here.

serves 2

2 eggs
2 handfuls frozen peas
1 tablespoon sherry vinegar
1/2 bunch flat leaf parsley, leaves picked
parmesan cheese

1. Preheat your oven to 200C (400F) and bring your kettle to the boil.

2. Grease 2 ramekins and crack an egg into each. Place ramekins in a heat proof dish and fill the dish wih boiling water to come 1/2 way up the sides of the ramekins.

3. Bake for 8-10 minutes or until the egg white just feels set to the touch.

4. Meanwhile combine the vinegar with 2 tablespoons extra virgin olive oil. Season.

5. Place peas in a strainer and pour boiling water over the peas to quickly defrost them. Drain and toss peas in the dressing.

6. Add parsley and toss. Serve eggs with salad on the side and parmesan grated over the top.

prepare ahead?

This salad can be made in advance up to the stage of adding the parsley. You could pre-bake the eggs and reheat – but there’s a risk your texture will be a little rubbery unless you’re super gentle.

leftover potential

OK. Will keep in the fridge for up to a week, Be careful reheating the eggs. Probably best to pop them back in the oven in a water bath – OR eat the, cold.

variations for fun

carnivore – serve eggs layered with some finely sliced prosciutto.

vegan – skip the parmesan and serve the salad with avocado halves instead of the eggs. Feel free to bake the avocado and serve warm. Will take about 10 mins in a hot oven.

egg-free- replace the eggs with a few scoops of ricotta and bake until golden.

more substantial
- crack 2 eggs into each of the buttered ramekins and bake for 12-15 minutes.

super quick
– microwave the eggs on HIGH for 60 seconds per egg. It’s important to butter the ramekins so the eggs don’t stick.

truffled eggs
- serve eggs with a small drizzle of truffle oil.

problem solving guide

eggs rubbery – this is a classic sign of overcooked eggs. Next time stat checking them earlier.

snotty eggs – undercooked whites look decidedly snotty. You could pop them back in the oven for a few minutes. Next time, feel the whites with your fingers to make sure they’re firm before you serve.

egg sticking to the ramekins
- next time make sure you butter the ramekins super generously.

too bland?
add in a little more cheese to the salad and remember to season the eggs with salt and pepper.

serving suggestions

Wonderful as a simple light lunch or supper on it’s own.

The pea & parsley salad also makes a great side salad to fish or anything Italian like risotto or pasta.

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