What a wonderfully fancy name for such a simple dish. It might sound hard but really its easy and ready in a few minutes. Quick to rustle up for breakfast or on Sunday nights when you just don’t feel like spending time in the kitchen. It somehow has that feeling of comfort and conjures up all sorts of fabulous ideas. You can make one egg per small ramekin or two eggs per medium size ramekin.
Serve it with sliced and toasted Turkish Ciabatta loaf (the
Turkish loaf is a soft loaf), slice your loaf, spread with butter and a
sprinkling of thyme leaves and a little grinding of sea salt. Put under the grill until brown and crisp on
the edges.
Ingredients
4 jumbo eggs
4 T cream
Salt and pepper
1 T thyme, chopped
Butter for the ramekins and a bit for the top
Method
1. Preheat oven to 180 degree C.
2. Grease 4 small ramekins with butter, break an egg into each
and season with the salt and pepper.
3. Sprinkle on the thyme and a knob of butter in each ramekin.
4. Divide the cream between the ramekins.
5. Place in a roasting pan and pour in enough boiling water to
reach halfway up the sides of the ramekins.
6. Bake for 10 minutes or until the whites are set and the
yolks are how you like them.
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