Baked Eggs with Chorizo, Cream & Cheese

Fionn with the hens

About a year ago we got six hens and I would highly recommend them to anyone who has even a little room in their back garden. Every day we get 5-6 fresh organic eggs that taste so much more delicious than anything you could buy in a shop. Diarmuid has perfected poaching eggs, and one placed on a slice of hot buttered wholemeal toast would have to be my favourite breakfast.
Eggs are a nutritious concentrated source of good quality protein with a wide range of vitamins and minerals. An adequate protein intake is vital for the day to day working of the body. Eggs are an excellent source of protein. A standard portion of eggs (two eggs) provides nearly one-third of the daily protein required by an average woman and almost one-quarter of an average man's requirement.
Eggs contain substantial amounts of vitamins A, B, D and E.They are also a good source of Iron, Phosphorous, Selenium and Zinc.

In the past, we were recommended to eat only 3 eggs per week however recent scientific studies on the effect of eggs on blood cholesterol levels conclude that there is no evidence to show that eating eggs as part of a healthy balanced diet raises blood cholesterol levels and that a healthy adult can eat up to seven eggs a week.

This is a recipe from Rachel's Food for Living. This is a delicious way to cook eggs for breakfast or for supper and lovely served with buttered toast or homemade scones. The chorizo is salty so I don't add salt when seasoning. This is my son Jack's favourite egg recipe.


Baked Eggs with Chorizo, Cream & Cheese

Ingredients
2 tsp tomato purée,
4 tbsp double cream
freshly ground pepper and sugar
16 thin slices chorizo
8 eggs
2 tbsp grated cheese, such as gruyere or cheddar
buttered toast, to serve

Method
1. Preheat the oven to 230C/gas mark 8. Mix the tomato puree (if using) with the cream and season with pepper and a pinch of sugar. Spoon half of the cream mixture into the base of four ovenproof cups, bowls or ramekins. Add two slices of chorizo to each dish, then crack two eggs into each, season with a little more pepper, and top the cups with the remaining two slices of chorizo.
2. Spoon over the remaining tomato cream, then sprinkle each portion with the grated cheese. Bake for 9-12 minutes, or until the whites are set and the cheese is bubbling. Serve the eggs on their own or with fingers of buttered toast.