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
- Gluten free
- a tiny bit of butter for greasing
- 2 eggs
- 2 tbsp double cream
- salt and pepper
- Preheat the oven to 170°C/150°C fan/gas mark 3.
- Brush the insides of two small ramekins with butter and season the dish lightly with salt and pepper.
- 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.
- Put the ramekins into a shallow roasting dish and add boiling water around them to come halfway up the sides. Place in the oven.
- 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.