Baked eggs with bloody mary

2 Servings


35 MIN


0-15 mins


20 MIN



Portobello mushroom


Plum tomato


Rashers of thick smoked bacon

6 tbsp

Of Lea & Perrins worcestershire sauce


A glug of oil


Sprig of thyme


Medium eggs

6 tbsp

Of double cream

500 ml

Passata (fridge cold)

2 tsp

Of celery salt


Shots of vodka


Step 1

Preheat the oven to 180°C & Place two glasses in the freezer to get really cold.

Step 2

Dice the mushrooms, tomato and bacon, removing any excessive rind or fat.

Step 3

Scatter the tomatoes into the bottom of two shallow, ovenproof dishes and sprinkle over 1 tablespoon of Worcestershire sauce.

Step 4

Heat a frying pan and glug in a little oil.

Step 5

Add the bacon into the frying pan and brown well before adding the mushrooms.

Step 6

Fry until the bacon is crisp and the mushrooms are cooked through.

Step 7

Splash in the other tablespoon of Worcestershire sauce and remove from the heat.

Step 8

Spoon the bacon and mushrooms over the tomatoes, then pick the thyme leaves and scatter over as well.

Step 9

Crack 2 eggs into each dish carefully, trying to keep the yolks central and whole, whilst covering the dish with the whites.

Step 10

Spoon over 3,tbsp of double cream into each dish and season well with salt and pepper.

Step 11

Bake in the oven for 10-12 minutes, until the whites are just set.

Step 12

Pour the passata into a bowl, then add the 4 tablespoon of Worcestershire sauce, celery salt and vodka.

Step 13

Stir the mixture well before placing it in the freezer until you are ready to pour.

Step 14

Remove the baked eggs from the oven and serve immediately with the ice cold Bloody Mary in the chilled glasses!