If you didn’t know already, breakfast is by far my most favourite meal of the day. Given the time I’m a firm believer that breakfast should be eaten like a king. Without a doubt, I love the chance of a leisurely breakfast with a mug of tea and a good book or newspaper.
It has become quite a tradition in my house that weekend breakfasts should be that more indulgent than your average week day breakfast. Each mouthful can be savoured and enjoyed without the worry of being late for an appointment or important meeting. My go to weekend breakfasts tend to be smoothies in a bowl, pancakes or eggs. These are all very well, but a few weekends ago I fancied something a little bit extra ordinary.
With that being said, I have become quite and egg fiend at the moment. A simple and nutritious ingredient that can be cooked in a variety of different ways. Rather than an omelet or fried eggs I wanted something more decadent which still served our tradition of a leisurely weekend breakfast well. And so, this baked sweet egg recipe was born.
![IMG_7883[1]](https://drjemma.co.uk/wp-content/uploads/2013/09/IMG_78831.jpg "IMG_7883[1]")
- 3 eggs
- handful of frozen cherries
- 1 tsp . of almond extract
- 4 tbsps . ground almonds
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Beat the 3 eggs in a bowl and stir in the frozen cherries, ground almonds and almond extract. Pour into a single serve baking tray and cook for around 30 minutes at 180 degrees. The eggs should appear set like a baked custard.
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Serve hot.
Oh boy, this is seriously delicious! The eggs are really fluffy and the almond and cherry flavour works well, such a classic combination. With only four ingredients, this really couldn’t be any simpler. I served mine dusted with cinnamon for an added flavour sensation. Although it is just as fabulous as it is eaten straight up out of the baking dish.
![IMG_7879[1]](https://drjemma.co.uk/wp-content/uploads/2013/09/IMG_78791.jpg "IMG_7879[1]")
This current version is grain free, but I think I might experiment with different flours and flavour combinations next time. An apple and cinnamon version would be perfectly autumnal or even a baked pumpkin version, even better!
![IMG_7876[1]](https://drjemma.co.uk/wp-content/uploads/2013/09/IMG_78761.jpg "IMG_7876[1]")
Check out my recipe page for some more breakfast inspiration for this upcoming weekend.
What are your go to weekend breakfast foods?
Do you have a favourite cooking method for eggs?
That dish reminds me of the filling of a claflouti. I love pancakes at the weekend, or a big smoothie in a bowl.
Yes I guess it is! I’ve never tried it before though but they do look good.
This sounds like such an interesting breakfast dish, that I will definitely make it soon! I am totally in love with cherries and use the frozen kind to bring me from September to June before I can enjoy freshly picked cherries again.
I love frozen cherries too, they are fab with Greek yoghurt and honey, yum!
I love the idea of adding fruit to eggs. And my weekend breakfasts don’t usually differ too much from my regular breakfasts… Since I wake up so early, it’s pretty easy to enjoy a leisurely breakfast any time… It’s actually one of my favourite things about the morning.
I wish I had the time for longer breakfasts during the week, I always seem to be in such a rush.
Yum, I love the idea og baking eggs. Almonds have such a yummy tast as well.
Occassionally I’ll have pancakes but usually it’s just porridge at the weekend. I’m such a creature of habit.
Thanks Anna! Nothing wrong with porridge for breakfast, I love it!
This looks absolutely gorgeous Jemma, what a fab warming breakfast 🙂
Thanks Claire! 🙂
This is brilliant! I love sweet egge – I do a blueberry-egg-cottage cheese bake but I’ll have to try adding the along and branching out with the fruit. It sounds like egg coffee cake!
Hehehe! It is a little different but it so works! 🙂