Recipe: Baked Eggs

In order to get in shape for her ascent into Number Ten in 1979, Margaret Thatcher ate an all egg diet. The two-week high-protein diet included no fewer than 28 eggs a week which she ate for breakfast, lunch and dinner.

Combined with her famed lack of sleep and penchant for whiskey, she must have been a barrel of laughs to be around. I wonder how she ate them.

Only the other day I discovered baked eggs for the first time and they were amazing. I popped one in a ramekin with a little butter and baked it in the oven for 15 minutes; this delicious way of eating eggs is not the healthiest but it certainly brings out a different flavour.

Here is an elegant recipe for Baked Eggs with Prosciutto and Tomato. You can substitute the ham and tomato with cooked spinach or asparagus in bottom of the ramekin, with a little cream.

How do you like your eggs?

Baked Egg with Prosciutto and Tomato

Ingredients:

• Butter or oil as needed
• 1 slice tomato
• 1 small slice prosciutto
• 1 egg
• Salt and freshly ground black pepper

Instructions:

1. Heat oven to 200C. Smear a bit of butter or oil in ramekin; line with tomato and prosciutto. Break egg into ramekin, then put on a baking sheet.
2. Bake 10 to 15 minutes, or until egg is set and white has solidified. Sprinkle with salt and pepper and serve.