Wednesday, 9 July 2014

Catherine's best baked eggs

For starter or light meal, serve one egg for each person. For a main meal for hungry and hardworking folk, you can put two large eggs in some or all of the pots.
Preheat the oven to 180º/350º/Gas 4.

You will need:

Ramekins or other small oven-proof dishes, one for each person.


  • Eggs: one or two per person, as explained above.
  • Tzatziki: about a teaspoon per person.
  • Double cream: about two tsp per person.
  • Seasalt


  1. Break one or two eggs into each small oven-proof dish.
  2. Blob a small spoonful of tzatziki into the egg white (anywhere: no need to spread it).
  3. Grind a little salt over the egg.
  4. Pour enough double cream over the top to more or less cover the surface. (Do this slowly: the cream will rise to the surface after a moment. Don't put more than you need).
  5. Stand the dishes on a baking tray. Some people say you should put some hot water in the tray but that will slow the cooking down and makes little difference to how much they stick. 
  6. Bake in the oven until the top rises and browns a little. About 10 to 15 minutes I guess.
  7. Serve the eggs in the dishes, on a larger plate with toast fingers and garnish for a starter, or on a larger plate with vegetables and side dishes for a main meal.
Note: The cream is to prevent the top of the eggs going leathery: it can't be omitted. A little grated cheese can be used instead if you have no cream.

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