Dec 16, 2013

Baked Eggs

This is a Nigella Lawson-inspired dish that couldn't be simpler, but it's also creamy and delicious. A quick and easy breakfast. Comfort food.

6 eggs
6 tablespoons cream
Salt (a pinch of each for each ramekin)
Dill weed (a pinch for each ramekin)

Preheat oven to 350 degrees and put a kettle or pan of water on the stove to boil. Brush six ramekins with butter. Crack one egg into each ramekin. Then add a tablespoon of cream and a pinch of salt and dill weed to each egg. Place ramekins in a baking dish and fill the baking dish with boiling water so that it reaches about halfway up the side of the ramekins. Put in the oven and bake for 15 minutes. After baking, carefully remove the ramekins from the baking dish. Serve warm with buttered toast.