Eggs! One of the most versatile ingredients available to us and one of my personal favourites and yet, I’ve shown such a lack of imagination in using them. Yes, I enjoy them boiled, fried, scrambled and as omelettes. Yes, I have made eggy quiches and flans. And yes, I use them plentifully in baking. But I’ve really not shown much initiative in making them the star of the meal in more varied ways and that is something I’m putting right with the help of Michel Roux’s book on Eggs, which I posted about recently.
The second recipe Pete and I made from the book was baked eggs at it’s simplest – just eggs and cream, really. To Roux’s succinct list of butter, salt, pepper, eggs and double cream we added some grated Comté.
Comté Baked Eggs
- 1 tbsp double cream per egg
- 1 tbsp grated Comté per egg
Preheat the oven to 170C and put the kettle on to boil.
Butter the ramekins and season with salt and pepper.
Place the ramekins into a baking tray.
Break an egg into each ramekin.
Carefully spoon in about a tablespoon of double cream into each ramekin. Roux counsels taking care to avoid covering the yolk with the cream, but we found it made no difference to the end result (having done so in one ramekin by accident).
Sprinkle the grated cheese over the top.
Pour boiling water into the baking tray around the ramekins to come approximately half way up the sides.
Bake for approximately 10-12 minutes until the egg whites are reasonably firm but the yolk still runny.
Two each served with buttered toast made a simple but very satisfying weekday supper.
More elaborate versions in the book include baked eggs with chicken livers and shallots in wine, baked eggs with smoked haddock and grain mustard and eggs en cocotte with girolle mushrooms! Mmm!
Michel Roux’s Eggs is published Quadrille.