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Simple baked egg recipe

Photo of baked egg in a ramekin with a sprinkling of smoked paprika

Baked egg with a sprinkling of smoked paprika

My Mother prefers to eat a proper lunch rather than a big meal in the evening. Always one to watch her figure, she knew the dangers of eating too much late in the day. So in the school holidays we ate a ‘Proper Lunch’. Quite often this was forced down within an hour of getting out of bed.

The culinary highlight of the day for me was supper. Everyone prepared their own meal. The fridge was bursting with good things. Perhaps this is why I prefer snacky food to proper meals all these years down the line. A constant, comforting staple were baked eggs.

Our small French cocotte dishes have long since gone to that great kitchen in the sky. Baked eggs look pretty in these but they can be cooked successfully in ramekins. The main trick is to butter the dish well otherwise it will be soaking for days.

My basic baked egg recipe is below. It can be tarted up and played with endlessly but my all time favourite is simply an egg with a splosh of cream and some freshly ground white pepper. I am keen on these when I am ill in bed but want something a bit more substantial than soup. They are easier to cook than a boiled egg.

Simple baked egg recipe
Author: Fiona Nevile
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 1
Ingredients are per ramekin
Ingredients
  • 1 large egg
  • 1 tablespoon single cream or 1 dessert spoon of crème fraîche or splosh of creamy milk
  • Butter to butter the ramekin
  • Sprinkle of freshly ground white pepper or sweet smoked paprika
Instructions
  1. Preheat the oven to 180c or 160c fan (350f / 320f)
  2. Butter the ramekin well.
  3. Break in the egg whole, top with cream/ crème fraîche/milk and season.
  4. Bake in the centre of the oven for 15 minutes.
  5. Serve with thinly sliced buttered toast.

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12 Comments

  1. Steven R

    Just had a couple for breakfast. Fabulous (although I slightly overdid them). I also added a coffee-spoon of white port(dry sherry is even better) in first before cracking the egg on top. I thoroughly recommend…

  2. Fiona Nevile

    Hi Orangejelly

    These are good. But at their best with a dash of cream. Making cooked breakfast can be a palaver – so pleased that I might have helped out a bit!

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