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.

Serves
4

Preparation Time
10 minutes

Cooking Time
10 minutes

Main ingredients
Dairy, Eggs, Cheese

Recipe Type
Breakfast

Level of Difficulty
Easy

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