After a rowdy game of netball, I decided to make something from what we had lurking in the fridge. A triumph of baked eggs was the result… even if I do say so myself.
- 2 eggs
- dash of double cream
- thyme leaves
- small handful of grated cheese – we had some cheddar
- Vogel bread
Get that oven on to 180 degrees. Once she’s hot, grab a couple of ramekins and a break in an egg. Splash in some double cream…
Sprinkle over some thyme leaves and cover with a tiny bit of cheddar plus a knob of butter.
Whack in the oven in a bain marie for about 10-12 mins for runny yolks. (i.e. put the ramekins in a baking tray and then fill the tray half way up with boiling water from the kettle.)
Whack your toast on and get it buttered. Dunk accordingly. Utterly scrum.