Baked Eggs With Tuscan Herbs

Baked Eggs With Tuscan Herbs

Jo’s tips: One of the best Sunday brunch dishes EVER! I just love the flavours. I use my naturopath’s organic Tuscan herbs (Ovvio), which are amazing.


– 2 eggs
– 1/2 red onion (diced)
– 1 clove of garlic (chopped)
– 1/2 avocado (sliced)
– 1 cup of pureed tomatoes
– 100g of shaved leg of ham
– 1 tbsp. of hand torn basil leaves
– 1 tsp. of Ovvio Tuscan herbs
– Celtic sea salt and cracked pepper to season


Pre-heat oven to 220 0c.

Butter a ceramic baking dish and line with shaved ham, onions, tomatoes, garlic, Tuscan herbs and a splash of water
Season well
Cover with baking paper and foil and bake for 15 minutes at 120 0c
Remove from oven and remove cover
Create 2 small wells and crack an egg into each
Re-cover and continue baking until eggs are cooked with a soft yolk finish
Serve with sliced avocado on top and fresh basil

You can read the FULL version of this article in our quarterly eZine, ‘Holistic Living Magazine,’ look for Edition 2 on this archive page.  There’s many more articles waiting for you too!

Joanna RushtonJoanna Rushton – Energy Coach

Baked Eggs With Tuscan Herbs


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