Baked Egg and Chutney Breakfast Pots
Approx cost: €1
Approx calories (per serving): ~90
Approx preparation and cooking time: 20 mins
If you’ve never had chutney – make it, and make it now! I posted a recipe for a basic apple and tomato chutney back in November 2010 and just the other day I decided to crack open the final pot. It had aged beautifully over the last 6 months and the taste was rich, fragrant and delicious. I like my chutney with a good hint of a fruity kick and this had plenty of it. It was my wife, however, who came up with this delightful invention, and while I was skeptical at first I was soon won over. Serve it up with some bread or toast for a healthy, fast, cheap, but most of all very impressive looking breakfast, or, if you can’t face chutney in the morning it would also make an excellent supper or snack.
- 2 eggs
- 2 tbsps Chutney
- 1 large Tomato
You’ll also need
- 2 x small Cocottes or other similar, oven-proof dishes
- Start off by pre-heating the oven to around 160 degrees Celsius. Next, chop the tomato quite finely and put it in a pan with the chutney. Heat the chutney and tomato mixture through until the tomato has broken down and some of the liquid has evaporated away.
- Transfer the tomato and chutney mix into the two Cocottes. Set aside and then crack an egg onto the top of each dish.
- Place into the oven and cook until the egg-white is solid and white before removing and serving up with your accompaniment of choice (bread or toasted bread is awesome) and enjoy!