Here’s my Baked Italian Eggs - amped up with speck and taleggio (c’mon!!). There’s a million egg dishes out there but trust me, there’s nothing better than waking up to this one! ---------------------------------------- INGREDIENTS 4 x Eggs, extra large 160g x Speck, cut into lardons 400g x Tinned baby roma tomatoes 20g x Extra virgin olive oil 1 x Whole cayenne chilli, sliced 1/4 bunch x Oregano, roughly chopped 2 sprigs x Basil, roughly chopped 1 sprig x Thyme, roughly chopped 40g x Taleggio,