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Baked Eggs With Shredded Chicken & Salsa Recipe

After a few weeks of various weird and wonderful recipes we have returned to remind you just what is still the most important meal of the day – Breakfast. So with that said here is a recipe that tastes just as good as it looks, Baked Eggs With Shredded Chicken & Salsa.

If you look further down at the ingredients and instructions you will be able to see how quick and easy it is. There really is no reason why this dish shouldn’t be worked into your regular routine.

This recipe is kept simple by shredding oven-roasted chicken and tossing it in some traditional chunky salsa.
Of course you can make this the way you like it, and if you don’t have shredded chicken around, get creative and use what you do stone island jeans meadowhall have, as this dish is forgiving and highly adaptable.

Ingredients (To serve 4)

• 1 cup of shredded chicken
• 4 eggs
• 1 cup chunky salsa


1. Preparation: Heat oven to 400 degrees. Lightly butter inside of ramekins.
2. Evenly divide the shredded chicken stone island jeans meadowhall between the four ramekin. Evenly divide ¾ cup of salsa between the ramekins. Gently crack an egg in each ramekin (optional: add 1 tablespoon heavy cream over the egg to prevent the possibility of the egg drying out). Place ramekin in a baking dish. Pour tap hot water into the baking dish until it reaches half way up the ramekins.
3. Bake until the egg whites and yolk is just set, about 15-18 minutes. Remove from oven and spoon remaining stone island jeans meadowhall salsa on top.
4. Serve immediately.

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