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.
FoDMAP Content
Inulin
Lactose
Sorbitol
Fructose
FOS
GOS
Mannitol
Method
1
Preheat the oven to 180C
2
Coat 2 oven-proof ramekins with olive oil. Place some tomato and kale in the bottom of each ramekin.
3
Break 2 eggs into each ramekin (Note: if using smaller ramekins use 1 egg).
4
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.
5
When the eggs are ready season them with salt and pepper. Serve with sourdough and bacon.
6
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