Baked Eggs with Gluten Free Baked Soldiers


Lazy weekends breakfasts are one of my favorite things, pottering around the kitchen before putting everything on a tray and heading back to bed if it is wintry or out in to the garden in the summer. Sipping coffee in comfortable silence while reading the papers or chatting about nothing and everything these breakfast are the antidote to all the weekday mornings spent rushing out the door first thing in the morning.  Add some mimosas and friends and you have brunch and while I do love to go out for brunch sometimes it is nice to have people over and this baked egg dish is easy to adapt from two people to however many you want, all you need are the required number of eggs and ramikins. I served mine with smoked salmon on the side but you could serve smoked mackerel, sausage or some nicely crisped parma ham instead.

As gluten free bread is often best toasted I decided to go a bit over the top and make some very rich toast soldiers to go with the baked eggs. These parmesan encrusted toasts only have one small clove of garlic in then which isn’t too much for a breakfast but if I was just cooking for me I would have upped the garlic!

When baking the eggs it is important to keep checking them from the 6 minute mark if you want runny yolks as they could start to set very quickly depending on your oven.

Toast Soldiers


Four slices of gluten free bread. I used the Goodness Grain bread as it is delicious.

2 tablespoons of butter at room temperature

1 small clove of garlic

1 teaspoon of finely chopped fresh parsley

Parmesan to grate

Preheat the oven to Gas4/ 180/ 350f


  • butter a baking sheet
  • in a bowl mix together the butter, garlic and parsley
  • thickly butter the four slices of bread and then cut in to soldiers
  • place the soldiers on the baking sheet and grate over the parmesan, be as heavy handed as you like!
  • place the baking sheet in the oven and bake for 15 to 20 minutes or until the soldiers are crisp and golden

Baked Eggs


2 large free range eggs


olive oil

100 grams of fresh baby spinach, thoroughly washed

1/8 tsp nutmeg, freshly grated if you have it

3 tablespoons of cream

salt and pepper


  • butter 2 ramekin dishes
  • heat a dash of oil and a knob of butter in a pan and add the spinach
  • allow the spinach to cook for a few minutes over a medium heat until it has wilted down
  • tip the spinach in to a colander and press lightly with a spoon to press out andy excess liquid
  • place the spinach in a bowl with 2 tablespoons of cream, nutmeg, salt and pepper and mix to combine
  • split the spinach mix between the two ramekins and carefully break one egg into each of the ramekins, use the third tablespoon of cream to cover both eggs
  • grate over some parmesan, again use your best cheese judgement, you will know how much you like.
  • Place the ramekins in the oven on the shelf below the baking toasts. If you put the eggs in about 6 minutes before the toasts are due to be done they should both be ready at the same time.
  • Check the eggs after  6 minutes to see how close they are to being set, if you want a runny yolk shake the ramekin to see if the white is set band the yolk still wobbly. If you want a fully set egg leave the eggs in for at least 12 minutes.


Place the ramekins on a plate and stack some of the toasts on the side, serve with smoked salmon or a side of your choosing.  Stick a soldier in the runny yolk and enjoy!

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