Monday, October 8, 2012

Baked Egg WIth Cheese Filled Meatballs And Spiced Tomato Relish



Remember the mozzarella filled meatballs that I served with my spiced tomato relish earlier on? The leftover was turned into a hearty late breakfast ala eggs en cocotte.

It takes no time to prepare and will save you from pushy mothers with prams, crying toddlers and people who speak loudly on their mobile phones at most popular cafes.

I will put in a Malaysian Monday post on Wednesday, meanwhile please send all your entries to Sharon  (Test With Skewer) at its.sharon@gmail.com



recipe from the tummies' kitchen
oven preheated at 220 C (conventional)
recipe per serve
you'll need;
3 heaped tbs of my spiced tomato relish
2 eggs
a drizzle of olive oil
a little chopped parsley
toasts to serve



Place tomato relish and meatballs in a ramekin, place ramekin in an oven tray.



Crack two eggs over and bake in the preheated oven for 4 to 5 minutes or until the egg whites are just  set but the yolks should remain runny.



Drizzle with some olive oil and top with some chopped parsley.



Serve with some toast on the side.

6 comments:

  1. yummy!pstt makcik yang bercakap kuat kat talipon? anak-anak selalu tegur..mama kenapa cakap kuat kat phone?..orang pandang tu..orang pandang tu.hikhik..

    ReplyDelete
  2. woo... so yummy! I want a bowl please..

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  3. That's very creative of you and a great idea to finish off the leftovers.

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  4. I wish I could have this for breakfast every morning. I think it's breaking the mold of goodness! Outstanding!

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