Wednesday, 3 April 2013

Spring Yellows and Some Cheesy Eggs

Cheesy Eggs are a big happening thing in our house, with the Little One boldly declaring that they were his "new favourite kind of egg". 

To make one portion: heat the oven to 180°C. Crack 2 eggs into a ceramic ramekin (I use my adorable pink Le Creuset set but that is definitely not essential). Season. You can at this point add a little creme fraiche if you have it, to lighten the finished dish. Or, just go ahead and pile on some grated cheddar. Place in a bain-marie, which to you and I is a baking dish filled halfway with boiling water. Now cook in the oven for 15-20 minutes. You will nee to check on them, possible even after 12 minutes, to check that the yolks haven't set. You are looking for a smoothly set white with a satisfyingly oozy yolk. This actually took 20 minutes in my oven, but ovens do vary and eggs are temperamental little things.

Make some toast soldiers or cut up some fresh crusty bread to dip into the eggy cheesy goodness. This would also be nice with some asparagus and ham alongside, for an effortlessly fancy brunch.

Et voila! Cheesy Eggs. Your new favourite kind of egg, apparently.

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