Baked eggs in ramekins

Baked eggs in ramekins

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

These eggs are cooked very gently ‘au bain-marie’, using a baking dish of hot water. The result should be soft and creamy without any crust. The seasonings can vary, depending on what is at hand. A little diced ham, spring onions and fresh herbs make a good base. Ovenproof ramekins are ideal.

Ingredients

Quantity Ingredient
1-2 slices ham, finely diced
1 tablespoon finely chopped fresh herbs such as parsley, chervil or chives
1-2 tablespoons finely chopped spring onions
4 eggs
1/2 cup cream
freshly ground white pepper
butter

Method

  1. Preheat the oven to 180°C. Spoon a little ham, herbs and spring onions into each of 4 buttered small ramekins. Place in a baking dish quarter-filled with boiling water. Drop an egg into each ramekin and then pour cream over each. Season with pepper and top each with a nut of butter. Cover the dish with a sheet of baking paper and bake for about 8 minutes or until just set. Alternatively cook on top of the stove, covered with a lid or piece of foil until the eggs have just set. Serve immediately, sprinkled with a little salt if liked.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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