Brilliant All-Day Breakfast Baked Eggs

Enjoy breakfast flavours any time of day with this quick and easy recipe. Delicious served with sourdough toast.


Serves 4

Preparation Time

Cook time

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Have you tried this recipe?
Click the stars to rate it.
Share this recipe
Email this recipe


  • 8 free-range large eggs
  • Smoked salmon ribbons
  • Kale leaves, stems removed
  • Prosciutto
  • Salt and freshly ground pepper, to taste


Preheat the oven to 200 degrees Celsius.

Add a drizzle of olive oil or a small knob of butter to the bottom of 4 Le Creuset Calm Collection Mini Cocottes. Line each one with a few kale leaves or spinach. Crack two eggs into each cocotte and nestle in a smoked salmon ribbon or slice of prosciutto between the eggs. Season and place each cocotte into a bain marie (deep baking tray filled with hot water but only halfway up each of the cocottes). Bake for 25 minutes or until set (or cooked to your preference).

Serve hot with toppings like blistered roasted vine tomatoes, grated parmesan, sliced spring onions and micro-herbs. Enjoy with sourdough toast.