Sunday morning baked eggs

10-30 minutes 4 servings 600 kcal or less breakfast brunch christmas breakfast christmas brunch indulgent weekend breakfast weekend brunch winter

N/A

Source

Ingredients

4 tbsp extra virgin olive oil

8 large eggs

large sprig tarragon , leaves chopped

50g gruyère (or vegetarian alternative), grated

100ml double cream

100g bag watercress , to serve

Brummie bacon cakes (see 'Goes well with') or toast , to serve

Method

Heat oven to 160C/140C fan/gas 3 and bring a kettleful of water to the boil. Pour 1 tbsp oil into 4 shallow ramekins and crack 2 eggs into each. Season with sea salt and coarse black pepper, sprinkle with the tarragon and cheese, then spoon over the cream.

Set the ramekins in a roasting tin, then quarter-fill the tin with water from the kettle. Carefully transfer to the oven and bake for 6-8 mins or until the egg whites are softly set and the yolks are runny. Serve immediately with the watercress on the side and Brummie bacon cakes (see 'Goes well with', right), toast, or gluten-free alternative.