Baked Eggs
Eggs baked in ramekins with cream and cheddar until the whites are set.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 2
- Ingredients
- 6
- Effort
- Easy
Ingredients
- 4 Eggs
- 4 tbsp (60 ml) Double cream
- 40 g (1.4 oz) Cheddar, grated
- 1 tbsp Butter, for greasing
- 1 pinch Salt
- Black pepper, to taste
You’ll need: 4 ramekins, Baking tray
Method
Heat the oven to 190°C (375°F), or 170°C (340°F) fan / gas 5. Grease 4 ramekins (about 150 ml (⅝ cup) each) with butter and stand them on a baking tray.
Put 1 tbsp cream in each ramekin and crack an egg into each. Season and scatter the cheese over the top.
Bake for 12–15 minutes until the whites are fully set. The yolks stay soft at 12 minutes and are firm at 15.
Leave to stand for 1 minute and serve with toast.
Storage
Best eaten straight away. Bake until yolks are firm for young children, pregnant women, older people or anyone unwell. Refrigerate leftovers within 2 hours and eat within 1 day. Reheat until piping hot all the way through.
