Here's how to make my Italianstyle baked eggs, what else could be better to wake up to?

What breakfast recipes would you like to see me cook? ☀

‍ INGREDIENTS:

• 4 extra large eggs
• 160g speck, cut into lardons
• 400g tinned baby roma tomatoes
• 20g extra virgin olive oil
• 1 cayenne chilli, sliced
• ¼ bunch oregano, roughly chopped
• 2 sprigs basil, roughly chopped
• 1 sprig thyme, roughly chopped
• 40g taleggio, frozen
• Salt and black pepper to taste

‍ METHOD:

Place speck lardons into an ovenproof dish and place in a warm oven to render slowly.

Use your fingers to burst the baby roma tomatoes, squeezing out their juice. Place in a small saucepan over medium heat and reduce until thick.

Once bacon is rendered and beginning to caramelise, add chillies and return to the oven until the chillies are softened and the speck is crispy.

Add the reduced tomato mixture to the dish, fold through the herbs (reserve a few basil leaves for garnish) and adjust seasoning if necessary.

Make four divets in the sauce for the eggs, crack the eggs in and season with a touch of salt. Use a coarse grater to cover the surface with frozen taleggio (reserve a little bit for garnish), then use a spoon to tuck some of the cheese under the surface of the sauce.

Cook in the oven until egg whites are set and yolks are still runny.

Finish with another light grating of taleggio and a few torn basil leaves.

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