Baked eggs three ways

Baked eggs three ways

These easy baked eggs take only minutes to assemble – perfect for Sunday brunches, solo lunches or even lazy suppers. They’re also easily scaled up if you’re feeding a crowd – much less work than poaching or frying dozens of eggs!


For the Sicilian-style eggs

For the all-in-one croque madame

  • 1 thick slice of bread from a small loaf (such as ciabatta) – about 40g/1½oz
  • 2 tsp good-quality olive oil
  • 2 slices cured ham, such as like prosciutto or Parma ham
  • 2 tbsp stock, made with a pinch of vegetable or chicken stock cube
  • 1 large free-range egg
  • 20g/¾oz gruyère cheese, coarsely grated
  • chopped parsley or chives, to serve (optional)

For the smoked mackerel, kale and mustard