These baked eggs make a lovely weekend breakfast, and they are really versatile. I made these with some chopped leeks, but you can leave them out, or use some chopped chives or spring onions instead. The cooking time will vary depending on the size and shape of your ramekins, so keep an eye on the eggs after 10 minutes in the oven.
Makes one ramekin
1 tbsp chopped sauteed leeks
1 tbsp creme fraiche
1 tbsp butter
1 tbsp extra thick double cream
25 g cheese (any type), grated/cubed/crumbled
Salt & pepper
Pre-heat the oven to 170°C (fan).
Sautee the chopped leeks (if using) in some butter until soft. Build up the ramekins in layers – first the butter, then the creme fraiche, then the leeks, some seasoning, then the eggs, and top with the cream and cheese.
Bake in the oven for 10 – 15 minutes, or until the egg yolks are cooked to your desired consistency (note, the whites will remain fairly runny). The yolks do tend to turn pretty quickly so check them frequently.