Sunday Run Brunch – Baked Chilli Eggs
Got a long, Sunday run planned? Then keep yourself going with the thought of this delicious brunch as your reward. It doesn’t just taste fantastic but it also provides the perfect recovery with protein and carbohydrates. Great for after a weights session too.
In commas, we have added some alternatives to some of the ingredients to decrease the fat content.
1 garlic clove, crushed
125 g/4 oz. smoked ham,chopped
225 g/8 oz. mushrooms, diced
2 hot green chillies, finely chopped
225 ml/1 cup sour cream (or no fat Greek yoghurt)
2 teaspoons dried parsley (or fresh)
1⁄2 teaspoon dried oregano (or fresh)
200 g/2 cups grated mature / sharp cheddar (use a sprinkling of parmesan instead)
sea salt and freshly ground black pepper
Wholegrain toast, rubbed with a garlic clove, to serve
hot sauce, to serve
6 individual ovenproof ramekins
2. Melt the butter in a heavy-based frying pan over medium heat and fry the garlic and ham for about 2 minutes, stirring regularly to prevent the garlic from burning. Add the mushrooms and chillies and continue to cook for about 5–10 minutes until the mushrooms start to brown and the chillies begin to soften. (Or saute all this in vegetable stock).
4. Make a shallow hollow in each mixture and carefully break an egg into each. Season the eggs with salt and pepper. Bake in the preheated oven for about 20–25 minutes or until the egg whites have set. Remove the ramekins from the oven and sprinkle with the grated cheese.