These baked eggs would be delicious served with buttered toast or brioche. Try adding a splash of chilli oil or sprinkle over a few of your favourite chopped herbs once baked.
1. Generously butter ramekins. Break one egg into each dish. Season well.
2. Add a splash of single cream to each dish.
3. Put ramekins in a small roasting tray. Pour enough hot water to come about halfway up the side of the ramekins.
4. Bake at 190°C (170°C fan) mark 5 for 15min for a soft egg or 18-20min for a slightly firmer set.
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
