They key to great baked eggs with just-set whites and yolks that are still slightly runny and without getting a dry film across the top is to cover the eggs with cream – plus a scattering of a good melting cheese also helps! Though you can’t see it in the photo, the base of the ramekin has a layer of spinach at the bottom. Whenever you want leafy greens in baked eggs, you must wilt them first (it barely takes a minute, you don’t even need oil if you use a non-stick pan) otherwise you will end up with watery eggs – yuck!.
Use this recipe as a base to get as creative as you want! Mix and match other vegetables, line the ramekin with prosciutto or smoked salmon, or add a sprinkling of bacon bits!!
- 2 handfuls spinach leaves
- 2 eggs
- 3 tbsp grated melting cheese
- 2 tbsp cream
- Salt and pepper
Preheat the oven to 350F/180C.
In a non stick pan over high heat, quickly fry the spinach leaves until they are wilted - this literally takes 30 seconds.
Place the spinach in a ramekin, sprinkle with 1tbsp cheese, salt and pepper.
Crack in the eggs and make sure they cover all the spinach (so the cream sits on the eggs and don't leak into the spinach).
Pour over the cream, season with salt and pepper, then sprinkle with the remaining 2 tbsp of cheese.
Baking time - 5 to 8 minutes, depending on your oven. You want the whites just set so the yolks are still runny. And remember, it will continue to cook after taking it out of the oven, so you really do want to take it out of the oven when the whites are just set - they will cook through slightly more when resting.
1. If you want to lighten this up by omitting the cream and substituting with milk (full or low fat), reduce to 1 tbsp of milk - and know that it won't quite be the same, but still yummy!
2. If you want to make this without cheese and the cream / milk (I won't say "why bother"!), you need to cover the eggs with foil to bake them.