And this, my friends, is my all-time favourite way to eat eggs at home. I mean, I LOVE boiled eggs with soliders, I love scrambled eggs (especially with pesto and parmesan) but these are whole-new-level yummy. It’s got the gooey running yolk of the boiled egg, combined with the comforting creaminess that reminds me of a pile of scrambled eggs. Best of both worlds and I could quite literally eat them every day of the week.
It took me quite a while to get the timings down for these – I’d been sticking to the “safer” method of cooking the ramekins inside of a roasting tin of boiling water but actually I find it works better just popping the ramekins directly in the oven. Whatever method you choose, once you get your cooking times right (ovens can be funny creatures, the one in this flat DEFINITELY takes longer to cook things that our previous one) I am pretty sure you’ll fall in love with these eggs too. Creamy, peppery, a little bit cheesy. They can be jazzed up and cooked on top of things (mushrooms and leeks both work really well). But whatever you do, serve with a giant pile of buttered toast.
Recipe – to make 1 pot (I like to serve one egg per pot, you could probably add two but I find the cooking times even more difficult to master)
- A small amount of butter, to grease
- 3 tablespoons creme fraiche seasoned with a little salt and plenty of black pepper
- 1 medium egg
- A small handful of grated parmesan
Heat the oven to 160C, and lightly grease a ramekin with butter. Add in one tablespoon of the seasoned creme fraiche, and sprinkle over a third of the grated cheese. Crack in the egg, spoon over the remaining creme fraiche (try to cover the yolk, but be careful not to burst it!), then cover with the remaining cheese. If you’re adding any veggies, saute them in butter and add in between this layer of creme fraiche and cheese. Pop onto the middle shelf of the oven and bake until the eggs are cooked to you liking.
I like quite runny eggs, with the white not-quite-set and mine take 10 minutes in my oven. I reckon you’d need 12 minutes for fully-set white, 15 minutes for set but still soft yolks, and 20 for a fully set egg.
And now I’m craving these eggs. It’s currently coming up to half past five on a Sunday evening, we have a roast chicken in the oven – is it appropriate to have a dish of these a snack?!
What’s your favourite way of eating eggs?