Eggs, glorious eggs. They are a thing that still doesn’t stop to amaze me. How do they manage to turn something that would merely be a mixture of flour, sugar and butter into a delicious cake?! Well, this isn’t going to be a chemistry lesson, kids – unless, that is, you consider baking a science class. I somehow do. When it comes to baking, I have never been able to just go with my gut. So without further ado, let me introduce you to something much more playful and simple: the baked egg!

1 teaspoon coconut oil
1 egg
2 tablespoons crème fraiche
1-2 chopped cherry tomatoes
a handful of spinach
grated gruyère
grated parmesan
pepper, salt, paprika, tabasco

Rub a small ramekin with coconut oil, add half of the crème fraiche and grate some cheese on top, then mix. Cook the spinach in the remaining coconut oil for 2-3 minutes. When wilted, press out the liquid in a colander, then chop and add to the ramekin. Also sprinkle the tomatoes and season with salt, pepper, paprika and tabasco. Then crack the egg into the dish and spoon the remaining crème fraiche on top. Grate some more cheese over it and season again.

Bake for 15-20 minutes at 180°C or until the eggs are to your liking and serve with crusty bread.

This recipe is mostly adapted according to what I currently have in my fridge. So don’t be shy and start experimenting.

Credits of this recipe go to Rachel Khoo and Alisa, even though this is quite the traditional recipe, they both managed to inspire me to have a go at it myself.

Lilly Wolf