Baked Egg and Chutney Breakfast Pots

Posted by Charles | 7 comments

Jun 03, 11

Serves: 2
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.

Ingredients

- 2 eggs
- 2 tbsps Chutney
- 1 large Tomato

You’ll also need
- 2 x small Cocottes or other similar, oven-proof dishes

Instructions

1. 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.
   
   
   
   




2. Transfer the tomato and chutney mix into the two Cocottes. Set aside and then crack an egg onto the top of each dish.
   
   
   
   




3. 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!