Baked eggs for a special breakfast

Baked eggs with half-and-half cream

Saturday. Best day for a special breakfast for the family. Special and not taking for ever to make.  This is another recipe from Nigella Express. All you need is ramekins, eggs and heavy cream. Surprise the family today. Nigella adds 1/4 teaspoon of white truffle oil in each ramekin. Thar’s the kind of fancy ingredient  I was telling you about  yesterday: always one  in her recipes, never in my kitchen cabinet… Maybe next time I go shopping I’ll remember to get some.



  • 1 egg per person
  • salt, pepper
  • 1 tablespoon half-and-half or heavy cream per person
  • (1/4 teaspoon truffle oil per person)

How to make: You will need as many ramekins and eggs as the number of people you want to serve. Brush the ramekins with butter. Crack an egg in each ramekin. Add salt to taste and  1 tablespoon heavy cream (and 1/4 teaspoon truffle oil).  Place the ramekins in a pan and fill the pan with hot water, about 3/4 the height of the ramekins. Bake in a preheated 375 F /190 C oven for 15 minutes. Do not overcook. You need the yolks to stay runny so you can dip your bread sticks.  Serve immediately.

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