Creamy baked eggs
Prep:
10 mins
Cook:
10 mins
An indulgent brunch over Christmas well worth making.
4 tbsp olive oil
8 large eggs
Large sprig tarragon, leaves chopped
50g Gruyère (or vegetarian alternative), grated
100ml double cream
Preheat the oven to 160°C / 325°F / Gas mark 3.
Bring a kettleful of water to the boil.
Pour 1 tablespoon of oil into 4 shallow ramekins.
Crack 2 eggs into each.
Season with sea salt and coarse black pepper, sprinkle with the tarragon and cheese then spoon in the cream.
Set the ramekins in a roasting tin, then quarter-fill the tin with the boiled water from the kettle.
Carefully transfer to the oven and bake for 6-8 minutes or until the egg whites are softly set and the yolks are runny.
Serve directly with some toasted crusty bread.
Serves
4
Preparation Time
10 minutes
Cooking Time
10 minutes
Main ingredients
Dairy, Eggs, Cheese
Recipe Type
Breakfast
Level of Difficulty
Easy
