Full English breakfast baked eggs
Try this Full English breakfast baked eggs recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 2
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 4 eggs
- black pepper
- 2 medium tomatoes diced
- 4 tbsp vegetarian bacon lardons (i used frozen) (optional
- 2 medium mushrooms cut into thick slices
- 2 tbsp cheddar cheese grated
- Carbohydrate 16.695105 g
- Cholesterol 18.4625 mg
- Fat 5.13768 g
- Fiber 1.48925005865097 g
- Protein 11.251625 g
- Saturated Fat 3.11762 g
- Serving Size 1 1 Serving (376g)
- Sodium 314.6545 mg
- Sugar 15.205854941349 g
- Trans Fat 0.3231475 g
- Calories 154 calories
Preheat the oven to 200°C (Gas Mark 6 / 400°F).If frozen, fry the vegetarian bacon lardons for a few minutes until thawed (I didn’t use any oil).Add the sliced mushrooms, veggie lardons and diced tomatoes to two individual dishes or large ramekins. Crack two eggs into each dish, and sprinkle the cheddar over the whites of the eggs. Top with black pepper, and bake for around 15 minutes, or until cooked to your liking.
