Baked Eggs Recipe by Jeen

Since some of you wanted the recipe for Jeen’s baked eggs, here it is (Thanks again, Jeen!):

The basic recipe consists of just eggs and cream. It is easily customizable and you can chuck just about anything you want in. You can make it as substantial as you want.

Basics
– A couple of eggs
– Butter to grease
– Pure/thickened cream

Method
1. Grease a small ramekin with butter. Preheat oven to 180 celcius
2. Place whatever you want inside the ramekin. Crack an egg in, season to taste with salt and pepper. I like to add another layer of whatever extras I’m using here so it is evenly distributed.
3. Crack in second egg, season. Spoon on a tablespoon or so of cream. Add grated cheese on top.
4. Bake for 14 minutes. Place in a water bath for softer yolks.
5.Serve with buttered toast.

Optional extras: bacon (pre-cooked), pancetta, prosciutto, chorizo, onions, leeks, chives, ham, sauteed mushrooms, tomatoes, chargrilled peppers (yum!), zucchini, various types of cheese (cheddar, gruyere, swiss, parmigiano), etc.

*I don’t really recommend using jamon iberico though – it’s a bit of a waste of a fine ham since it will get cooked through and the fat will render out. Have yet to try bresaola but it is a possibility.

Variations:
– Use creme fraiche/ sour cream instead of pure cream.
– Stir in some harissa for little kick.
– Use a combination of a stringy cheese (mozzarella, preferably bocconcini) and a strongly flavoured one (parmigiano, failing which, grana padano) for both texture and taste. Feta won’t melt properly but will be delicious too.