My current favourite Sunday Brunch.
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4 ramekins
Butter
8 eggs
8 tbsp heavy cream
Kosher salt
Freshly ground pepper
Fresh or dried Herbs, e.g. parsley
Toast to serve
Preheat oven to 425 F/210 C. Butter the ramekins, place 2 tbsp of cream into each ramekin. Crack the eggs into the cream. Sprinkle with salt, pepper and herbs. Bake for 10-12 minutes until the eggs have set, but the yolk is still runny. Enjoy!
Photo via Pinterest
You need:
4 ramekins
Butter
8 eggs
8 tbsp heavy cream
Kosher salt
Freshly ground pepper
Fresh or dried Herbs, e.g. parsley
Toast to serve
Preheat oven to 425 F/210 C. Butter the ramekins, place 2 tbsp of cream into each ramekin. Crack the eggs into the cream. Sprinkle with salt, pepper and herbs. Bake for 10-12 minutes until the eggs have set, but the yolk is still runny. Enjoy!