Ramekin Baked Eggs

A favourite cooked breakfast dish that can also be served for a light lunch - just add a side salad. Use your imagination and try different cheeses (feta, soft blue, gruyere etc.) and finely chopped fresh parsley or basil.

Yields1 ServingPrep Time10 minsCook Time15 mins
 2 Thin slices of Bread
 1 Egg (large)
 4 narrow slices of Cheese (cheddar, feta or brie)
 2 tbsp Cream
 1 tsp coarse grain Mustard
 1 pinch Salt & freshly ground pepper
1

Generously brush the base and sides of an oven-proof ramekin (1 cup capacity) with a little melted butter.

2

Insert cheese along sides. Carefully break in the egg.

3

Combine cream, mustard, salt and black pepper and spoon over the egg.

4

Bake 12–15 minutes until golden and cheese has melted.

(Optional: Add chopped herbs such as chives, chervil and parsley or replace cheese with chopped bacon or smoked salmon pieces)

Ingredients

 2 Thin slices of Bread
 1 Egg (large)
 4 narrow slices of Cheese (cheddar, feta or brie)
 2 tbsp Cream
 1 tsp coarse grain Mustard
 1 pinch Salt & freshly ground pepper

Directions

1

Generously brush the base and sides of an oven-proof ramekin (1 cup capacity) with a little melted butter.

2

Insert cheese along sides. Carefully break in the egg.

3

Combine cream, mustard, salt and black pepper and spoon over the egg.

4

Bake 12–15 minutes until golden and cheese has melted.

Ramekin Baked Eggs