Sunday morning baked eggs

Sunday morning baked eggs

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(4 ratings)

Prep: 10 mins Cook: 10 mins


Serves 4
These creamy, indulgent eggs are baked in individual ramekins with cream, cheese and tarragon - perfect for a lazy weekend brunch

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal426
  • fat40g
  • saturates16g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein16g
  • salt1.8g
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  • 4 tbsp extra virgin olive oil
  • 8 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • large sprig tarragon, leaves chopped



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 50g gruyère (or vegetarian alternative), grated



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • 100ml double cream
  • 100g bag watercress, to serve



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 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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21st Feb, 2015
I tried making this for breakfast. I think a tablespoon of oil is too much as that's all I could taste. It needs to be in the oven for longer and the water bath needs to reach at least half way up the wall of the ramekins. But I will be trying this again as I think it's a splendid idea :)
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