
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.
Generously brush the base and sides of an oven-proof ramekin (1 cup capacity) with a little melted butter.
Insert cheese along sides. Carefully break in the egg.
Combine cream, mustard, salt and black pepper and spoon over the egg.
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
Directions
Generously brush the base and sides of an oven-proof ramekin (1 cup capacity) with a little melted butter.
Insert cheese along sides. Carefully break in the egg.
Combine cream, mustard, salt and black pepper and spoon over the egg.
Bake 12–15 minutes until golden and cheese has melted.