This recipe reminds me of my mother, as she would have one of these waiting for me in the oven when I came home for lunch from school as a small child. My school was on the same block as our house. These are great for all generations to eat.
There are so many variations to this dish. You can add fresh herbs, or spinach, you can grate sharp cheddar and sprinkle it over the top, you can put a slice of tomato on the bottom or top of the dish, add a chopped cooked rasher of bacon to it and on…
Here is the basic recipe and it’s so comforting to eat. Get as creative as you like with it, it can take it.
This recipe serves 6
1 tbsp butter
6 large eggs
1 tsp freshly ground black pepper
3/4 tsp salt
2 tbsp cream
1 cup grated mature cheddar cheese (optional, but nice!)
Preheat the oven to 350 F
Coat each 6 oz ramekin dish or custard cups with 1/2 tsp butter.
Break 1 egg into each prepared dish.
Sprinkle the eggs with some pepper and salt and spoon 1 tsp cream over each egg.
Sprinkle with some grated cheddar cheese if you like and place the ramekins in a 13 x 9” baking dish.
Add hot water to the baking dish to a depth of 1 1/4 inches.
Bake the eggs for 25 minutes or until they are set and the cheese is nicely melted