Baked breakfast eggs and chilli cheese toast recipe
#teamVITL ambassador Emily Macfarlane adds a little heat to this weekend classic.
- A handful of cherry tomatoes
- A handful of spinach
- 1 egg
- 1 clove garlic
- 1 slice rye bread
- Cheddar cheese
- 1/2 tsp chilli flakes
- Olive oil
- A few torn basil leaves
- A small knob of parmesan
- Preheat fan assisted oven to 200 degrees celsius. Place tomatoes, chopped garlic, and a glug of olive oil in a small oven-proof dish and put in the oven for around 15 minutes or until tomatoes are soft and squishy.
- Remove from the oven, stir in spinach and squish most of the tomatoes to create a sauce. Make a well in the centre and crack the egg in the middle. Season with salt and pepper (add paprika or cumin if you wish). Place back in the oven for ten minutes or until the egg is just cooked.
- While the egg is cooking, toast the rye bread and top with cheddar, chilli flakes and a grating of parmesan. Place into the oven for a few minutes until the cheese has melted. To serve, grate some parmesan over the egg and sprinkle with basil leaves. Dip the chilli cheese toast into the runny yolk and enjoy!