Recipe Corner: Baked Eggs
Our café bar, just off Camberwell Church Street, is a tucked away oasis, serving delicious, homemade food and drink all day and into the evening. We aim to provide a relaxed atmosphere, where you can while away a few hours, enjoying local coffee, beers, homemade cake and seasonal food. The best comments people make about the café is that is feels like being welcomed into someone’s home.
We change our food and drinks menu (including cocktails) seasonally, trying to keep the produce as local as possible, giving great quality and supporting local businesses. The baked eggs became a huge hit over the winter, for it’s delicious aromas and scrumptious sauce and has continued to find fame in the warmer months. We would certainly recommend mopping up any leftover sauce with a slice of Christopher’s Dulwich sourdough loaf, toasted with plenty of butter. Our free range, slow grown chicken eggs are from Fosse Meadows in Leicestershire, delivered via Farmdrop weekly, alongside other seasonal produce harvested direct from British farms.
A knob of butter
Two cloves of garlic
Half an onion
400g of tomato passata (shop bought or make your own)
Four free range eggs
Spinach, or in-season leafy green
Drizzle of British double cream
· Finely slice the onion and garlic, whilst melting the butter in an oven proof dish, over a low heat, then add the onions and garlic. Allow this to cook gently and savour the delicious smells
· Pour in the tomato passata with some seasoning and bring to the boil. Let this cook for around ten minutes until the sauce is thicker
· Stir in the kale and crack each of the eggs on top of the sauce. Drizzle the double cream on top in figure of eights around the egg yolks and bake in a high oven for at least fifteen minutes, until the eggs are cooked to your liking
· Take out of the oven and grate on the parmesan and lemon zest
· Serve with some well buttered toast. Our favourite is Christopher’s in Herne Hill, Dulwich sourdough