Bloody Mary Baked Eggs

“Who doesn’t love a baked egg!?! An easy brunch to feed a crowd and this packs a real punch”


4 Clarence Court Burford Brown eggs
3 tbsp ‘Stokes Bloody Mary Sauce’
2 tablespoons olive oil
2 red peppers, de-seeded and thinly sliced
2 red onions, peeled and sliced
3 sticks of celery, trimmed and chopped, reserve the leaves for garnish 40g semi dried smoked tomatoes, roughly chopped
1x 500g jar chunky passata
3 tbsp ‘Stokes Bloody Mary Sauce’
1 shot vodka (optional)
Sea salt and freshly ground black pepper
4 smoked bacon rashers
40g feta cheese, crumbled
A few sprigs of coriander (optional)


Place a large, oven proof frying pan on a medium heat and add the olive oil. Once hot enough add the peppers, onion and celery, reduce the heat to low and cook for 10 minutes or until softened but still with a little bite. Add the smoked tomatoes, passata, splash of water, Bloody Mary sauce and vodka if using. Bring to the boil and then reduce the heat, season and simmer for 10 minutes.

Meanwhile pre-heat the oven to 180C fan/ 360f/ gas mark 6. Once cooked, make 4 indentations in the sauce and crack in the eggs. Cover the pan with foil and place in the oven to bake for 15 minutes or until the white and cook but the yolk is still runny.

In the meantime, fry the bacon until crispy and make the toast. When the eggs are cooked remove the pan from the oven and chop up the bacon and scatter over the baked eggs with the feta, reserved celery leaves and coriander leaves. Bring to the table and serve with toast.

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