Ingredients
• Melted butter, to grease
• Sea-salt flakes and freshly ground black pepper, to season
• 4 eggs
• 1/3 cup thickened cream
• Toast, cut into triangles, to serve
Method
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Preheat oven to 180°C. Brush four 125ml-capacity ramekins with melted butter. Season inside of ramekins with salt and pepper.
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Break an egg into a small bowl, then pour into a ramekin, taking care not to break yolk. Repeat with remaining eggs. Spoon 1 Tbsp of the cream onto each egg, taking care not to spoon directly onto the yolk. Transfer ramekins to a deep roasting pan. Pour boiling water into pan until halfway up sides of ramekins.
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Bake for 12 minutes or until eggwhites are no longer transparent and egg yolk is still runny. If you prefer a firmer yolk, cook for a further 3-5 minutes or until cooked to your liking. Serve hot in ramekins, with toast triangles on the side.