Baked eggs with smoked meat

Name: Baked eggs with smoked meat
Ingredients: 4 eggs; 200 g homemade smoked meat; 10 g butter; 1/4 teaspoon salt; 10 g green onion tops

Appetizers - Baked eggs with smoked meat by Erica D. - Recipia

Baked eggs with smoked meat are served hot in individual dishes, with the yolks cooked to your liking. At the Easter table, the slices of smoked meat hold the eggs in place, and green onion gives them a fresh finish. I keep an eye on the yolks and like them soft, with the centers still runny. Prep: 10 minutes. Cook: 15 minutes. Total time: 25 minutes. Serves: 4. Approximately 270 kcal and 16 g protein per serving.

Ingredients

4 eggs
200 g homemade smoked meat
10 g butter
1/4 teaspoon salt
10 g green onion tops

Preparation

1. Preheat the oven to 180°C. Grease 4 individual ceramic dishes with 10 g butter. 2. Cut 200 g smoked meat into thin slices and arrange 4 in each dish. 3. Crack an egg into each dish and sprinkle 1/4 teaspoon salt over all four. 4. Bake for 15 minutes, until the whites are set and the eggs are firmer. Chop the green onion tops and sprinkle them over the eggs as you take them out of the oven.

Notes

Homemade smoked meat can vary in saltiness; if it’s very salty, use just a pinch of salt. You can put 5-6 slices in each dish for a fuller layer, if the egg still fits. Wide, shallow dishes cook the egg faster than narrow, deep ones, so keep an eye on it toward the end. I prefer the yolk runny; next time I’ll make them with some broth. Serve with toast or green salad. The dish contains egg and butter, and leftovers keep in the fridge for up to 3 days.