These baked eggs look impressive, but are super easy to make. This is a great recipe to have on-hand when you want a filling breakfast or brunch and as you may have read before, I’m a big fan of kale.

Baked Eggs Recipe

Difficulty: Easy

Prep/Cooking time: 20 minutes

Serves: 2

Baked Eggs Ingredients

4 eggs

1 tomato, sliced

1 small handful of kale, blanched and chopped

2 slices of sourdough or gluten-free bread

6 slices of bacon (optional)

1 tablespoon of olive oil

Baked eggs with tomato and kale FODMAP content

Method

Preheat the oven to 180C

Coat 2 oven-proof ramekins with olive oil. Place some tomato and kale in the bottom of each ramekin. Break 2 eggs into each ramekin (Note: if using smaller ramekins use 1 egg). Place ramekins on a baking tray and bake for 10 to 15 minutes until the eggs are just set.

While the eggs are in the oven fry the bacon in olive oil.

When the eggs are ready season them with salt and pepper. Serve with sourdough and bacon.