Baked Eggs with Bloody Mary
1 portobello mushroom
1 plum tomato
2 rashers of thick smoked bacon
2 tbsp of Lea & Perrins Worcestershire sauce
A glug of oil
1 sprig of thyme
4 medium eggs
6 tbsp of double cream
Passata (500ml, fridge cold)
4 tbsp of Lea & Perrins Worcestershire sauce
2 tsp of celery salt
4 shots of vodka
Preheat the oven to 180ºC & Place two glasses in the freezer to get really cold.
Dice the mushrooms, tomato and bacon, removing any excessive rind or fat.
Scatter the tomatoes into the bottom of two shallow, ovenproof dishes and sprinkle over 1 tablespoon of Worcestershire sauce.
Heat a frying pan and glug in a little oil.
Add the bacon into the frying pan and brown well before adding the mushrooms.
Fry until the bacon is crisp and the mushrooms are cooked through.
Splash in the other tablespoon of Worcestershire sauce and remove from the heat.
Spoon the bacon and mushrooms over the tomatoes, then pick the thyme leaves and scatter over as well.
Crack 2 eggs into each dish carefully, trying to keep the yolks central and whole, whilst covering the dish with the whites.
Spoon over 3 tbsp of double cream into each dish and season well with salt and pepper.
Bake in the oven for 10-12 minutes, until the whites are just set.
Pour the passata into a bowl, then add the 4 tablespoon of Worcestershire sauce, celery salt and vodka.
Stir the mixture well before placing it in the freezer until you are ready to pour.
Remove the baked eggs from the oven and serve immediately with the ice cold Bloody Mary in the chilled glasses!
Connect With Us: