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

Ingredients

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

Method

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.
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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