For me the ultimate breakfast always involves eggs in some form. Filling, unctuous and delicious, and as simple or complex as you like, what’s not to love?
A baked egg has to be one of the most indulgent and easiest ways to enjoy eggs. Simple and quick to prepare, the oven does all the work for you and the result is delicious.
I’ve made this multiple times before but have never been entirely happy with the results, but now I feel like I’ve finally cracked it… The addition of Dijon really made it.
This popped into my head while I was prepping, and I couldn’t stop singing it:
How you like your eggs is completely personal, but it’s important to note that cooking time will vary depending on your oven and how you want your egg.
I initially cooked it for 15 minutes. For me, the white was just too underdone. As much as I like a runny yolk, I can forsake this for a cooked white. After a further five in the oven, plus a few minutes resting on top of the oven in the water-filled roasting tin, the white was set and the yolk was like a soft boiled egg; perfectly spreadable.
Anyway, here’s the recipe. It’s really easy to scale up for multiple people and is the perfect indulgent solo breakfast. Enjoy!x
Ingredients (for one person)
1 large free-range organic egg
3-4 tbsp crème fraîche
1 tsp Dijon mustard
1 piece of ham (optional)
Parmesan, grated – to taste
Salt and pepper
A few fresh thyme leaves (you could use chives or indeed any herb, totally up to you)
1) Preheat your oven to 180. Put your kettle on to boil.
2) Mix the crème fraîche with the mustard, salt pepper and a few thyme leaves. Dollop half on the bottom of the ramekin and stir in the ripped/chopped piece of ham.
3) Crack the egg on top of this and put the rest of the crème fraîche mixture on top, along with a few more thyme leaves and some pepper.
4) Fill a deep-sided baking dish with water so it comes halfway up the ramekin and put it in the oven for about 20 minutes.
5) Serve with some Finn Crisps (my preference), crusty bread or whatever takes your fancy.