Baked eggs are one of the easiest ways to make a few eggs feel like a proper brunch, and they're endlessly adaptable to whatever's in the fridge.
Ingredients
- 1–2 eggs per person
- 1 tbsp cream or milk per ramekin
- Butter, for greasing
- Salt and pepper
- Optional extras: grated cheese, chopped ham, wilted spinach, a spoonful of tomato sauce
Method
- Preheat the oven to 190°C (Gas 5). Butter a ramekin per person.
- Add any extras to the base of the ramekin first -- spinach, ham, or a little sauce.
- Crack in the egg or eggs, then spoon the cream over the top.
- Season, then place the ramekins in a roasting tin and pour hot water into the tin to come halfway up their sides.
- Bake for 10–12 minutes, until the whites are just set but the yolks are still soft.
- Serve straight away with toast soldiers for dipping.
Why the water bath: sitting the ramekins in hot water keeps the heat gentle and even, so the eggs set slowly instead of turning rubbery at the edges before the middle is done.
Related reading
Prefer eggs in a spiced tomato sauce instead? Try shakshuka. See all egg recipes.