CRISPY BAKED EGGS WITH ONIONS AND CHEESE

• 분량: 2

재료

200g cherry tomatoes on the vine

1½ tbsp olive oil

Salt and black pepper

1 small onion, sliced

50g breadcrumbs

60g Gruyere, grated

4 eggs

30g butter, melted

To serve:

Potato wedges, wholemeal toast or green leaves

방향

1 Preheat the oven to 220°C/200°C fan/gas mark 7.

2 Place the tomatoes in a baking dish and drizzle with half of the olive oil. Season generously and roast for

15 minutes.

3 Heat the remaining olive oil in an ovenproof pan over a medium-high heat and cook the onion until soft and golden brown. seasoning with salt and pepper. Spread the onion slices out evenly.

4 Mix together the breadcrumbs and Gruyere. Scatter half of the mixture over the onion.

5 Use the back of a spoon to make four wells in the mixture. Crack one egg into each. Season with salt and pepper.

6 Stir the melted butter into the remaining breadcrumb mixture, then sprinkle over the top; of the eggs.

7 Bake for five minutes or until the eggs are barely set. Meanwhile. turn the grill on to a high heat.

8 Transfer the pan to the grill and cook for 1-2 minutes until the breadcrumbs are golden, being careful not to overcook the eggs. Serve immediately with the cherry tomatoes and some potato wedges, wholemeal toast or simply some green leaves.