Creamy baked eggs with garlic and chilli

Baked eggs are an old favourite of my childhood. Popped into the oven topped with cheese, a simple dish that makes such a comforting breakfast. Of course there are many ways to bake an egg and this indulgent creamy recipe makes for a fabulous light lunch – or even a starter for dinner.

This easy recipe with few ingredients tastes absolutely stupendous. I added one chilli for a bit of bite but if you’re a fan of hot food experimenting with your chilli-ness.

I cooked this in Spain where I bought these beautiful little dishes in the local ceramico for €1.30. I’m sure they made the eggs taste even better!

CREAMY BAKED EGGS WITH GARLIC AND CHILLI

Serves 4

20g butter

1 clove garlic, peeled and chopped

150g mushrooms, chopped

1 dried red chilli, crushed

100g ham, chopped

200ml double cream

Ground black pepper

4 eggs

150g mature cheddar, grated

Preheat the oven to 180C.

Melt the butter in a pan and fry the garlic, mushrooms, and chilli over a medium heat for 10 mins.

Add the ham and fry for another 5 mins.

Remove from the heat and stir in the double cream. Season with black pepper.

Divide the mix between four ramekins and leave to stand for about 10 mins to let the flavours develop.

Make a hollow in the middle of the mixture and carefully break in an egg.

Bake in the oven for 20 mins until the egg whites have set.

Remove from the oven, sprinkle the grated cheddar on top and bake for another 5 mins.

Serve immediately.