Baked eggs


This is a great, hands-off way to cook eggs. Plus the tiny bit of cream makes it feel really indulgent. This is adapted from a recipe in the brilliant Eggs book by Michael Roux – if you love eggs, then do pick up a copy. We used to keep chickens, so soon ran out of ideas of what do with three eggs a day. This little book is packed with so many great recipes!

Make in 15 minutes

  • Serves 1
  • Vegetarian
  • Gluten free


  • a tiny bit of butter for greasing
  • 2 eggs
  • 2 tbsp double cream
  • salt and pepper


  1. Preheat the oven to 170°C/150°C fan/gas mark 3.
  2. Brush the insides of two small ramekins with butter and season the dish lightly with salt and pepper.
  3. Break an egg into each ramekin and then drizzle 1 tbsp of creme into each one, taking care that none of the creme runs into the yolk.
  4. Put the ramekins into a shallow roasting dish and add boiling water around them to come halfway up the sides. Place in the oven.
  5. Check the eggs after 10 minutes. The egg white should be set but the yolk should stil be runny -pop them back in for another couple of minutes if you prefer your egg a little more cooked.


I normally just eat these with toast, but if you want to add a little variation you could pop ham or even some smoked mackerel in with the egg.