Sometimes you just can't beat a perfectly cooked egg for breakfast or brunch, and we're loving this recipe for baked eggs by Tom Parker-Bowles, which was cooked for him by his mother, the Duchess of Cornwall, when he was a boy. Tom shared the recipe in his cookbook Let's Eat (Pavillion Books) and we think it's the ideal Saturday morning family brunch dish.
Tom writes: "This is one of my mother’s ‘signature’ dishes, although she’d be perplexed as to what a ‘signature’ dish is. When we used to arrive home, late, from holiday, the house would be cold and dark, the fridge bare. But my sister and I would collect the eggs, and my mother would break them into ramekins, splosh in a little cream from the top of the milk bottle and dot with butter."
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Ingredients for the Duchess of Cornwall's baked eggs
- A little chopped ham or cooked asparagus (optional)
- 4 eggs
- 2–3 tablespoons double cream
- 4 teaspoons butter
- Sea salt and freshly ground black pepper
- Hot toast, to serve
A similar baked egg and asparagus dish
Instructions for the Duchess of Cornwall's baked eggs
Preheat the oven to 180°C/350°F/Gas 4.
If using ham or asparagus, divide this between 2 ramekins. Break the eggs into the ramekins, then add the cream, butter, salt and pepper.
Put into a small roasting pan and pour in some just-boiled water to come halfway up the sides of the ramekins.
Bake for 7–10 minutes, until the yolk is wobbling and the white just set. Serve with toast.
This recipe features in Tom Parker Bowles’ Let’s Eat cookbook (Pavilion Books)
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