Spring Brunch Recipe: Maple and Chilli Baked Eggs
Recipe from Maple from Canada
Maple and Chilli Baked Eggs combine the warmth of maple syrup with the fiery kick of chilli for a tantalizing breakfast experience. Eggs are gently baked in a flavorful mixture of maple syrup, diced chillies, and spices until the yolks are creamy and the flavors meld into a harmonious delight.
Ingredients
FOR THE MAPLE GREEN CHILLI SAUCE:
- 2 green peppers
- 8 green chillies
- 10g coriander
- 2 kiwis
- 120ml pure maple syrup (preferably amber syrup for its rich taste)
- 1 garlic clove
- 13g grated ginger
- 2 limes, juiced
FOR THE BAKED EGGS:
- 8 eggs
- 2 tbsp shaved parmesan
- 1 red onion, sliced and pan-fried
- 1 tbsp chopped fresh chives
- 4 slices sourdough bread
- Salt and pepper, to taste
Method
TO MAKE THE MAPLE GREEN CHILLI SAUCE:
- Put all ingredients, except the maple syrup, into a blender and blend into a chunky sauce.
- Scrape the sauce into a shallow saucepan, add the maple syrup and 100ml water and bring to a simmer.
- Simmer for around 15 minutes, stirring occasionally until the sauce becomes syrupy and glossy.
- Being careful not to burn the sauce, continue to simmer and stir constantly for 5 more minutes, until it has reduced and easily coats the back of the spoon.
- Pour the sauce straight into a sterilised jar.
TO MAKE THE BAKED EGGS:
- Preheat the oven to 180°C.
- Using 4 ramekins, crack 2 eggs into each and bake for 12–15 minutes or until the egg whites are just set and the yolks are still runny.
- The baked eggs should look slightly underdone, as the residual heat will set them further as they cool.
- Season with salt and pepper, then add the fried red onion, parmesan and chives.
- Serve with the maple green chilli sauce and toasted sourdough bread.
