Sunday morning baked eggs

Contains pork – recipe is for non-Muslims only
These creamy, indulgent eggs are baked in individual ramekins with cream, cheese and tarragon – perfect for a lazy weekend brunch

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 426
  • fat 40g
  • saturates 16g
  • carbs 1g
  • sugars 0g
  • fibre 0g
  • protein 16g
  • salt 1.8g


  • 4 tbsp extra virgin olive oil
  • 8 large eggs
  • large sprig tarragon, leaves chopped
  • 50g Gruyère (or vegetarian alternative), grated
  • 100ml double cream
  • 100g bag watercress, to serve
  • Brummie bacon cakes (see 'Goes well with') or toast, to serve


  1. Heat oven to 160C/140C fan/gas 3 and bring a kettleful of water to the boil. Pour 1 tbsp oil into 4 shallow ramekins and crack 2 eggs into each. Season with sea salt and coarse black pepper, sprinkle with the tarragon and cheese, then spoon over the cream.

  2. Set the ramekins in a roasting tin, then quarter-fill the tin with water from the kettle. Carefully transfer to the oven and bake for 6-8 mins or until the egg whites are softly set and the yolks are runny. Serve immediately with the watercress on the side and Brummie bacon cakes (see 'Goes well with', right), toast, or gluten-free alternative.

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