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Baked Eggs

Sometimes only a proper cooked breakfast, eggs and all the trimmings, will do. In this recipe, all the trimmings, pretty much, go in with the egg and everything is cooked together in a quaint little pot.


  • 50g baby rocket, roughly chopped

  • 1 cup passata (good-quality tomato cooking/pasta sauce)

  • 4 eggs

  • 125g PHILADELPHIA Original Spreadable Cream Cheese

  • Salt and freshly ground black pepper, to taste

  • Buttered sourdough toast, to serve


  • 1.

    Preheat oven to 180oC. Place 4 greased 1 cup capacity ramekins on a baking tray. Divide the rocket between each ramekin then spoon the passata between them. Crack an egg into each ramekin, being careful not to break the yolk. Dollop the PHILLY Spreadable Cream Cheese over the eggs, dividing evenly between the dishes, and then season.

  • 2.

    Bake the eggs for 20 minutes, until the whites are firm and yolks still runny. Serve immediately with sourdough toast.


If the troops are hungry, you can squeeze two eggs into each of the four pots, in which case use 8 eggs and cook for an additional 2 minutes.

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