A few weeks ago, I woke up on a Sunday morning with a very nice hangover. I could barely open my eyes, had a huge headache and my stomach desperately needed something spicy and rather greasy. I would either go to the nearest Hesburger and buy the greasiest thing in the menu, or I would create something from my fridge. Fortunately, I chose the second option.


Baking eggs is my new favourite actually, ever since I first baked a frittata. After that I started playing with the idea of baking eggs. You just need to figure out a few basics and off you go! For instance, I found that the best oven temperature is 180C to achieve the way I like eggs – completely baked, while not burning the other ingredients. And then you play with rest of the ingredients, you can make a meaty version (like this one here) or one with only vegetables.. Anything.. And of course, spices!

 

The recipe I give now is for 1 person only as you can see. You can duplicate this as much as you like, according to the number of people. It’s a delicious and easy food for your Sunday brunch sessions, with or without hangover!

 

Bon appétit!

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Ingredients:
(for 1 person)

 

1 small red onion
1 garlic clove
2 mushrooms
1 tsp olive oil
cayenne pepper
cumin
black pepper
salt
butter (just a small cube, to prepare the ramekin)
4-5 slices of pepperoni
1 egg
1 tbsp / 15 ml mozzarella, cut into small pieces or shredded

 

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1. Preheat the oven to 180C.

 

2. Cut onion, garlic clove and mushrooms into small pieces.

 

3. Take a pan. Put a tsp olive oil in it and heat it on medium high heat.

 

 

4. Add onion and sauté for about 4-5 minutes, until it gets translucent.

 

 

5. Add garlic and mushrooms and constantly stirring, sauté them.

 

 

6. Take the pan away from the heat. Add cayenne pepper, cumin, black pepper and salt (all to taste) and stir until they are well distributed.

 

 

 

 

 

7. Butter the ramekin, be generous.

 

 

8. Put all the cooked ingredients in the pan inside buttered ramekin.

 

9. In the same (but now empty) pan, put pepperoni slices and cook in medium high heat just a bit (as much as you like them to cook).

 

10. Add cooked pepperoni slices on the mushroom mixture inside the ramekin. On top of this, crack 1 egg carefully without destroying the yolk. If you are not confident with cracking the egg, do it in another bowl and transfer the cracked egg carefully on to the ramekin. Add mozzarella pieces and put a dash of black pepper to finish.

 

 

 

 

11. Put in the oven, in the middle rack. It takes about 8 minutes to completely bake the egg. But if you want it a bit more liquid you can take it out of the oven earlier. Just check it constantly to get the desired consistency of egg.

 

Serve it with freshly brewed tea and a nice piece of rye bread!