As far as we are concerned, baked eggs are an unappreciated pleasure.
If you like eggs, and we love them, then these little baked dishes of creamy whites holding soft yielding yolks are going to completely win you over. The good news is that if you are trying to win someone else’s heart this Valentine’s Day, or any day, then these will do it as eggs is eggs (see what we did there?)
Baked eggs make a perfect starter, a lovely light lunch or a scrumptious breakfast alternative. I have even been known to give them to the kids for tea. For best results, serve them with some delicious crusty bread, smothered with butter.
You can cook them straight in the oven but for best results they are definitely best cooked with a water bath (see below) but this is not an essential requirement. The only vague compilcation about these is how many ramekins you own…….
What You Need
- Butter to line the dish
- 1 Large egg per ramekin
- Salt & Pepper
- 1/4 teaspoon of crushed garlic
- Dash of cream ( you can use milk but not quite as rich)
- Dash of Olive oil
- Chorizo pieces
- Whatever optional ingredients you decide on – see tip.
- Crusty White bread, toasted.
You can add all kinds of wonderful things to your baked eggs, sautéed mushrooms, some wilted spinach, caramelised onions, crispy bacon, grated cheese, fresh herbs or even a couple of chopped cherry tomatoes.
What to Do
- Pre-heat the oven to 200°C.
- Get your roasting dish and ramekins ready and boil kettle.
- Butter the ramekins (or whichever dish you are using).
- Add any optional extras you are using into the bottom of the dish.
- With this recipe I kept the eggs plain and added crispy chorizo on top.
- Crack an egg carefully into each ramekin and season.
- Add the garlic and a spoonful of cream to each dish.
- Place the ramekins in the roasting dish and carefully pour the hot water around the dishes to come halfway up each one.
- Carefully place the roasting dish in the pre-heated oven and bake for 13 minutes for a nice soft yolk.
- Ensure that they look set before taking them out of the oven, if the cream is still loose then give them a few minutes more.
- Serve with some lovely toasted white bread and butter.
Cooking with a Water Bath
This all sounds very complicated. It’s not. Basically you just need to put an inch or so of hot water into a roasting pan around half way up your ramekins holding the eggs or whatever you are cooking. Transfer them carefully to the oven and bake as required. The water stops the eggs from drying out and creates a perfect creamy consistency.