Name: Sunday morning baked eggs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: British
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

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Sunday morning baked eggs

Sunday morning baked eggs

Marcus Wareing

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 2.7 out of 5.10 ratingsRate

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

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal426
fat40g
saturates16g
carbs1g
sugars0g
fibre0g
protein16g
salt1.8g

Method

step 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.
step 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.

Recipe from Good Food magazine, November 2014

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A star rating of 2.7 out of 5.10 ratings

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