Saturdays mean cooked breakfasts on the croft.
Today was no different, well, except that I made baked eggs, an egg dish I’ve not come across in the UK and the Other Half has not eaten before. (Don’t ask why I haven’t made it for her before, I just haven’t.)
It’s far more elegant and sophisticated than its simplicity would suggest.
- 2 large eggs per person
- 1 tsp of chopped fresh chives per person
- 2 tbsp grated strong cheddar cheese per person
- Salt and pepper to season
- Preheat the oven to 180ºC (160-170ºC fan). Use a nob of butter to grease a small ovenproof ramekin for each person.
- Place the ramekins on an oven tray. Crack two large eggs into each ramekin. Sprinkle each with salt, pepper and a teaspoon of chopped chives.
- Top each ramekin with two tablespoons of grated cheddar cheese. Place a small nob of butter on top of the cheese.
- Bake in the oven for 20 minutes. The yolks should be just firm, neither runny nor hard.
- Serve by placing the ramekins on a dinner plate. Accompany with toast. (Warn the diners that the ramekins will be hot!)
- Experiment with different cheeses, herbs and spices. My particular favourite is a sharp, hard cheese and a good splash of Tabasco sauce.