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A couple of baked eggs
I’m writing this on Saturday morning so naturally thinking about the weekend breakfast choices. I often make this for a treat on the weekend as it’s a nice change from the usual suspects. I’m justifying including it here as it’s a lovely light dinner dish too – quick, very little work to do and great with a pile of crusty bread and a salad on the side.
Start by buttering a couple of ramekins put a little knob of butter in the bottom of each one too. And pop the oven on to about 180 degC to preheat. Now line each one with ham, parma ham or cooked bacon. If you like, you can pop a few fried mushrooms in at this stage.
Crack an egg carefully into each dish, season and dot with a couple of small knobs of butter. Grate parmesan over the top which will brown up and form a lovely crust.
Sit the ramekins in a larger baking dish and pour in boiling water so it goes about three quarters of the way up the sides. Bake them in an oven for just over ten minutes – usually about 12 but can be up to 15. You have to check and the minute the white has set, they’re done. Crispy ham and cheese, runny yolk and just-set white – perfect with soldiers at this time of day.
The end result
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BION I’m iempsrsed! Cool post!