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BAKED EGGS
INGREDIENTS
2 cloves garlic
200g mushrooms (white button, Swiss browns, fresh shiitake or a mix)
50g butter, plus extra for greasing
Salt and pepper to taste
100g ham in one thick piece
4 Tbs single cream, thickened cream or cooking cream
4 extra-large eggs (below), about 70g each Flat-leaf parsley leaves for garnish (optional)
Toast for serving
METHOD
1. Place the oven rack one rung below the middle and preheat to 180 deg C.
2. Peel and finely chop the garlic cloves. Remove and discard the stems from the mushrooms and dice the caps into roughly 2cm pieces.
3. Place the butter in a frying pan set over medium heat. When the butter starts foaming, add the garlic and stirfry for 30 seconds. Add the mushrooms and cook for one to two minutes. If the mushrooms exude a lot of water, cook until the liquid evaporates. Season with salt and pepper to taste, mix well, turn off the heat and set aside.
4. Dice the ham into 0.5cm pieces, add to the mushrooms and stir to combine.
5. Grease two oven-proof ramekins - they should each hold about 350ml of liquid - with butter. Divide the mushroom and ham mixture between the two. Spoon 2 Tbs cream over each ramekin.
6. Crack each egg into a cup and pour it carefully into the dishes. There should be two eggs in each ramekin. Place the dish in a baking tray, pour in boiling water so that it comes halfway up the side of the ramekin. Slide the tray carefully into the oven.
7. Bake until the whites are set and turn opaque. If you want runny yolks, bake for 10 to 12 minutes. If you prefer yolks more cooked, check every minute after 10 minutes and remove from the oven when it is done to your liking.
8. Crack more black pepper and sprinkle parsley leaves over the eggs. Serve immediately with toast.
Serves two