Tuesday, 16 February 2010

Baked Egg

I love boiled eggs with soldiers, but I hate burning my fingers whilst picking all the sharp bits of shell off it's bald head and then you always get stabbed in the gum by a shard that had burrowed into the white. So imagine having a naked egg, ready to eat without any of the disruption or risk!
1 Egg
A Little Butter
A Little Cream or Creme Fraiche (optional
Boiled Water
Salt and Pepper
  • Preheat oven to 190/375/5
  • Butter your ramekin and pour in a tablespoon of cream, if using. Break your egg into the ramekin. Dot with butter.
  • Place into a deep oven proof tin or dish and pour in the boiled water to come halfway up the sides of the ramekin.
  • Bake for 15 to 18 minutes depending how well cooked you like your eggs.
  • Sprinkle with salt and pepper.

Serve with buttered soldiers

You can also sprinkle with grated cheese or bury a number of different ingredients under the egg - chopped ham, smoked salmon or other fish, asparagus, chopped tomato, cooked mushrooms. . .

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