Creamy baked eggs

Prep: 10 mins
Cook: 10 mins
Creamy baked eggs
An indulgent brunch over Christmas well worth making.

4 tbsp olive oil

8 large eggs

Large sprig tarragon, leaves chopped

50g Gruyère (or vegetarian alternative), grated

100ml double cream

Preheat the oven to 160°C / 325°F / Gas mark 3.

Bring a kettleful of water to the boil.

Pour 1 tablespoon of oil into 4 shallow ramekins.

Crack 2 eggs into each.

Season with sea salt and coarse black pepper, sprinkle with the tarragon and cheese then spoon in the cream.

Set the ramekins in a roasting tin, then quarter-fill the tin with the boiled water from the kettle.

Carefully transfer to the oven and bake for 6-8 minutes or until the egg whites are softly set and the yolks are runny.

Serve directly with some toasted crusty bread.


Preparation Time
10 minutes

Cooking Time
10 minutes

Main ingredients
Dairy, Eggs, Cheese

Recipe Type

Level of Difficulty

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