The guys at British Lion Eggs asked me to write a post about eggs. Long-term followers of the blog will know that I eat eggs all the time. I put them in meatballs, I poach them and eat them on toast, I make pancakes and souffles and frankly heavenly meringues.
And they’re great for weight loss, too. They’re full of protein, so keep you fuller for longer, and as long as they’re cooked without oil or butter they’re stuffed full of good fats but don’t have many of the bad ones. That old guidance about how you shouldn’t eat eggs because of cholesterol? Out of the window. Eggs are in.
British Lion Eggs wanted me to point you to all their low calorie meals which include eggs. There are some good’uns on there. And this is another good’un here.
- 1 small onion
- 2 garlic cloves
- Chilli powder
- 200g passata
- 350ml water
- Four eggs
- 30g strong cheddar or gruyere
- Two spring onions
- A handful of basic leaves
- Fry two crushed garlic cloves in a large frying pan. Finely dice the onion and add that to the garlic. Fry until translucent
- Tip in the passata. Stir well and add a teaspoon each of the spices, as well as much chilli as suits your tastebuds. Pour in the water, mix well and bring to the boil. It needs to simmer for 15 minutes
- Pre-heat the oven to 220C. Tip the sauce into two large ramekins, or ovenproof dishes. Crack an egg or two into each dish, sprinkle with salt and pepper, then top with the grated cheese.
- Bake for about 10 minutes, until the cheese has melted and the egg whites are cooked through but the yolks are still wobbly
- Top with the diced spring onions and a few basil leaves.