Fridge Friend Recipes
Cheesy Baked Eggs with Tomato Butter Glaze recipe
Soft baked eggs finished with a glossy tomato and butter glaze for a simple, comforting breakfast. Rich, savoury and ready in minutes.
20 min · Easy · British Jump to method
Ingredients
- 20g Butter
- 120g Tomato sauce
- 4 Eggs
- 50ml Milk
- 1 pinch Salt
- 1 pinch Black pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 141 kcal |
| Protein | 9.5 g |
| Carbohydrates | 4.5 g |
| Fat | 9.3 g |
| Saturated fat | 4.1 g |
| Fibre | 0.8 g |
| Sugar | 3.6 g |
| Sodium | 410 mg |
Why this works
A protein-rich, relatively low-carbohydrate breakfast dish, but it is moderate in saturated fat and sodium from butter, eggs and added salt.
High-quality protein. Eggs and milk provide complete protein, supporting satiety and muscle maintenance.
Vitamin A and choline. Egg yolks contribute choline, while eggs and tomato sauce provide some vitamin A for eye and immune health.
Sodium and saturated fat to watch. Added salt plus butter and egg yolks increase sodium and saturated fat, so portion size matters if limiting either.
Method
- Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Let the oven fully come up to temperature before the dishes go in so the eggs start setting straight away rather than sitting in a lukewarm oven and spreading thinly.
- Butter two small ovenproof dishes generously.
Make sure the butter reaches right up the sides and into the corners, as any missed patches are where the egg white is most likely to grip and stick.
- Warm the tomato sauce with a spoonful of butter until glossy, then divide it between the dishes.
Keep the sauce at a gentle simmer rather than a hard boil so it stays smooth and shiny; if it starts to split or look oily, take it off the heat at once.
- Crack two eggs into each dish and pour a little milk around the edges.
Pour the eggs in gently so the yolks stay intact and the whites sit in a neat layer, and tip the milk round the edge rather than over the tops so it does not cloud the yolks.
- Bake for 8-10 minutes, until the whites are set but the yolks are still soft.
Watch for the whites to turn opaque and just lose their glassy look while the centres still wobble slightly; if the yolks begin to dome firmly, they are already overdone.
- Serve immediately.
Serve at once, as the eggs continue to firm up in the hot dishes and will lose their soft, creamy centre if left standing.
Other Eggs Recipes
Cheesy Ham Omelette with Warm Sauce
15 min · A fluffy omelette folded around savoury ham and melted cheese, finished with a warm sauce for a comforting, quick meal. Rich, satisfying, and ideal for breakfast or a light lunch.
Simple Egg and Cheese Frittata
20 min · A light, comforting frittata with softly set eggs and melted cheese, finished with a buttery golden top. It is quick to prepare and makes a satisfying breakfast or лёгкий lunch.
Garlic Baked Eggs in Creamy Tomato Sauce
25 min · Soft-baked eggs nestled in a rich tomato sauce with garlic and a swirl of cream, finished with a cool, tangy spoonful of Greek yoghurt. It is comforting, savoury, and ideal for scooping up with bread.
Tomato Sauce and Mustard Glazed Eggs
12 min · Soft-boiled eggs coated in a shiny savoury glaze of tomato sauce, mustard and butter. A speedy breakfast or light lunch with bold flavour.
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