Baked eggs

Nduja and feta Baked Eggs

4.50 from 4 votes
Course Main Course
Cuisine French, Irish
Servings 2


  • 25 g butter soften
  • 2 slices bread diced
  • 200 g baby potatoes boiled and cooled
  • 2 tbsp red onion marmalade
  • 3 tbsp nduja sausage or chorizo or smoked paprika for a vegetarian version
  • 4 cherry tomatoes quartered
  • 50 g feta cheese
  • 2 tbsp cream
  • 3 eggs
  • 1 tsp chive chopped
  • Salt and pepper


  • Preheat oven to 200˚C .
  • spread some butter on the bread and rub left over in an individual ceramic dish, ramequin or oven dish around the edges.
  • Slice the bread into dices Season with salt and pepper.
  • Slice the potatoes and place them in the ramequins. Add the red onion marmalade and dot the cheese, nduja sausgae and cherry tomato. Drizzle some cream.
  • Then, crack the eggs in the dish. Sprinkle with the chives and season again.
  • Place in a roasting tray filled with a centimetre of boiling water. Cover loosely with tin foil and place in the oven.
  • Bake for 15-20 minutes.
  • Remove from the oven and serve immediately.
Keyword baked, brunch, eggs, Kevin Dundon

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