SUNDAY MORNING BAKED EGGS

Sunday morning baked eggs image

These creamy, indulgent eggs are baked in individual ramekins with cream, cheese and tarragon - perfect for a lazy weekend brunch

Provided by Marcus Wareing

Time 20m

Number Of Ingredients 7

Ingredients

4 tbsp extra virgin olive oil
8 large eggs
large sprig tarragon , leaves chopped
50g gruyère (or vegetarian alternative), grated
100ml double cream
100g bag watercress , to serve
Brummie bacon cakes (see 'Goes well with') or toast , to serve

Steps:

Heat oven to 160C/140C fan/gas 3 and bring a kettleful of water to the boil. Pour 1 tbsp oil into 4 shallow ramekins and crack 2 eggs into each. Season with sea salt and coarse black pepper, sprinkle with the tarragon and cheese, then spoon over the cream.
Set the ramekins in a roasting tin, then quarter-fill the tin with water from the kettle. Carefully transfer to the oven and bake for 6-8 mins or until the egg whites are softly set and the yolks are runny. Serve immediately with the watercress on the side and Brummie bacon cakes (see 'Goes well with', right), toast, or gluten-free alternative.

Nutrition Facts : Calories 426 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 16 grams protein, Sodium 1.8 milligram of sodium