Baked Eggs

My first encounter with baked eggs was a few years ago on a brunch date. They were served in a flat, round dish; three eggs if I remember correctly. I actually didn’t try them at the time but I was intrigued and keen to make them myself. Using the ingredients that I knew; eggs, tomatoes and chorizo as my starting point I tried, tested and tweaked until I found a winning combination of my own.

My Aunty let me take over her kitchen to bake and photograph these. I’ve been wanting to share this recipe for quite a while now but I’ve learnt that baking eggs doesn’t work so well in our convection oven at home.

These little ramekins are low-cal and packed full of flavour. Full recipe at the end.

Preheat oven to 200C. Dice four medium tomatoes.

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Finely dice two cloves of garlic.

Cutting the ends off each clove and crushing them makes it so much easier to peel and dice them.

Spray your pan with olive oil and lightly fry the garlic until golden.

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Add your tomatoes to the pan with one teaspoon of cumin and a pinch of salt.

baked_eggs (1 of 1)-12Cover and cook on low heat for ten minutes.

Finely chop a small bunch of basil.

After ten minutes is up, stir in basil and chili flakes to taste then divide the mixture between four ramekins, discarding any excess liquid.

Measure chorizo (15g per serving), cut into semi-circles and place around the edges of your ramekins, then make a hole in the middle of each ramekin for your egg.

This would make a great vegetarian dish as well, sans chorizo.

Crack one egg into the centre of each ramekin.

baked_eggs (1 of 1)-29Place in the oven and bake for approximately 10 minutes; longer for fully cooked eggs.

If you like the yolk runny keep an eye on their progress between 8-12 minutes; can you see how the whites are starting to cook from the outside of the ramekin? As soon as all of the white has actually turned white, wait about another minute and take them out. The yolks cook quite quickly at this stage but you want the whites to be cooked through.

If you take them out and the white is still runny or translucent, just pop them back in the oven for another minute. The yolk should have a light film over the top of it.

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Get your soldiers ready.

This ones whites cooked a little bit strangely so it was ready before the others but the yolk was still perfect and runny.

baked_eggs (1 of 1)-32Here is another one; beautiful.

baked_eggs (1 of 1)-34There’s nothing like sharing good food.

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Tomato and Chorizo Baked Eggs
Makes 4
Total calories per serving: 146 (without toast)

Ingredients

EVOO spray
2 cloves of garlic, finely diced
4 medium tomatoes, diced
1 tsp cumin
Fresh basil leaves, finely chopped
Chili Flakes and Salt to taste
4 Eggs
60g Chorizo, cut into semi-circles (15g per serving)
Toast

Method

  1. Preheat oven to 200C
  2. Heat olive oil in a pan and lightly fry the garlic until golden
  3. Add your tomatoes to the pan with cumin and salt
  4. Cover and cook on low heat for ten minutes
  5. After ten minutes is up, stir in basil and chili flakes to taste
  6. Divide between four ramekins, discarding any excess liquid
  7. Place chorizo around the edges of your ramekins
  8. Make a hole in the middle of each ramekin for your egg
  9. Crack one egg into the centre of each ramekin
  10. Place in the oven and bake for approximately ten minutes (see note above)
  11. Prepare your toast soldiers

Calorie Breakdown
As calculated to the best of my ability in the MyFitnessPal Recipe Nutrition Calculator.

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What do you think? Do they tick all of the right boxes?

Note: 12WBT has a Baked Eggs recipe with Spinach, Feta and Soldiers which I haven’t tried yet but it looks delicious as well.

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As for me, I’m going well. I should be posting an update over the weekend but in the meantime, bon appétit!

~ energyandEmily

Banana Ice-cream

Do you love bananas? What about berries?

Have you been missing ice-cream or feeling like some frozen yoghurt?

If so, this might be the recipe for you! This Banana Ice-cream is an oldie but a goody; it can be made using only bananas, makes a good snack-sized portion with a matching snack-sized calorie count and it can be easily modified without blowing your calorie allowance.

banana (1 of 1)-2Cut your bananas into coins and lay them out in a tray on some baking paper.

banana (1 of 1)-4Layer them as high as you want with baking paper between each layer plus one more sheet on top. Leave them in the freezer either for a few hours or overnight.

When you take them out of the freezer leave them to thaw for about 5 minutes because they stick to the paper a bit. If you have children I think that peeling the coins of banana off the paper would be a good task to get them involved.

banana (1 of 1)-6For each serving I have used 120g of banana (weighed as coins), which is 110 calories and about 1.5 bananas worth. I encourage you to check the Calorie Counter tool for yourselves as well.

banana (1 of 1)-7At first it will look a bit like this, the real labour involved in this recipe is having to turn your blender off about a dozen times to push the banana back down off the sides. Please be careful here! Turn your blender off at the wall or take it off its stand if it makes you a bit more comfortable. If you have an ‘ice’ function don’t worry about using it; I thought I would need mine but in the end the faster blades just flung the banana straight to the sides, where the lower speeds actually churned it a bit first.

banana (1 of 1)-8The beauty of this recipe is that you can make it a little bit chunky or keep blending until it goes really smooth and creamy.

banana (1 of 1)-9This is what it looked like straight out the blender. At this stage it does just taste a bit  like cold, mushed up bananas; it’s nice like this but if you can leave it in the freezer just for a couple of hours the texture, and even the flavour, changes. It becomes much more like ice-cream. I thought that perhaps you could make it before lunch/dinner and let it sit in the freezer until dessert or afternoon tea time?

Note: I’ve been looking for an excuse to use this bowl and spoon for so long! I bought it earlier in the year as a bit of a nostalgic impulse-buy from the supermarket, I think it is the cutest thing ever but I’ve had no reason to pull it out of the cupboard. So thanks!

banana (1 of 1)-10I then made a chocolatey variation by adding half of a sachet of Jarrah hot chocolate (full sachet of Frothy Classic: 45 cals). I didn’t mind the flavour of this one even though I thought it had a little more of a coffee flavour than chocolate.

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banana (1 of 1)-14After initially tasting it, I left this batch in the freezer for about 24 hours. It was rock solid when I pulled it out so I popped it into the microwave for 10 seconds and it was perfectly pliable, and the texture was very similar to ice-cream at this stage.

banana (1 of 1)-12This is the final variation that I put together, with 50g of frozen berries (22 calories) and 1 teaspoon of plain, low fat yoghurt (4 calories).

banana (1 of 1)-13This variation was a little bit too runny straight out the blender so I popped it into the freezer while we had lunch. It tasted just like berry frozen yoghurt.

You could make batches as big or small as you like then weigh them out, though I think it would be harder to blend a batch much smaller than 100g. I would recommend freezing them in smaller, or individual, portions if possible as well.

Other variation ideas:

  • Nutmeg
  • Cinnamon
  • Vanilla Extract
  • Peanut butter
  • Roasted bananas
  • Coconut
  • Coffee

It’s fairly limitless and the flavour changed quite a bit with each variation that I tried.

I hope that you might give it a go!

What have your favourite snacks been so far on the 12WBT?

~ ediblesandemily

Food Photo Friday

We’ve been loving the food this week! I think that there was only one thing that I really didn’t like but a lot of other people on the forums having been raving about it so I guess it’s just a matter of personal taste.  So far we have both been particularly impressed with the Chicken Noodle Soup and the Beef Stroganoff (and judging by the forums this one is the real crowd pleaser). I was pleasantly surprised by the Eggplant, Capsicum and Ricotta Wrap, I haven’t had ricotta many times before and I wasn’t really convinced that I liked it (even after Monday’s fruit toast breakfast) but I thought that the mild tastes of some of the ingredients were matched really well with the bite from the capsicum. Hugh doesn’t eat capsicum or eggplant so he substituted where needed but he particularly liked the Vietnamese Chicken Wraps.

I’ve compiled a few of my favourite food snaps from the week.

food5 (1 of 1)This was our fridge on Sunday night! Packed full of good food; we chopped, grated, poached, shredded and grilled everything for wraps and made enough chicken soup for the week. Those little dishes are our Panna Cottas (dairy snacks) which were really nice actually, not as creamy/milky as regular Panna Cotta (as can be expected) but still yummy.

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food5 (1 of 1)-4This was my “They want me to eat how many beans?!” moment.

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On another note, I thought I knew how to boil eggs but apparently not! I have tried three times this week to make the yolks nice and runny but they have always be that little bit over. Ah well, still delicious and I’ve always got next week (or the next 11… or the rest of my life) to figure it out.

What have your favourite meals been this week?

Least favourite?

Did you struggle with anything?

~ ediblesandEmily