Tom Aikens' baked eggs with ham & parmesan
It doesn't seem right that something this delicious can be knocked up in just 15 minutes, but 15 minutes it is and delicious it is too! Thank you, celebrity chef, Tom Aikens
- Preparation: 5 mins
- Cooking: 10 mins
- Serves: 4
What you need:
- Butter, for greasing
- 4 thin slices of Parma or Bayonne ham
- 200g creme fraiche
- 4 large British Lion eggs
- 40g Parmesan cheese, grated
- Sea salt and freshly ground black pepper
- Toasted brioche, to serve
What you do:
- Brush 4 ovenproof ramekins with butter. Preheat the oven to 150C/Gas 2. Cut the ham into thin strips and place some in the bottom of each ramekin. Add a tablespoon of creme fraiche and season with salt and pepper. Repeat the layers, then crack an egg on top, sprinkle with some Parmesan cheese and season again.
- Place the ramekins in the preheated oven for about 10 minutes or until the whites are cooked and the yolks are still wobbly. Serve with some toasted brioche.
This page can be found at: http://www.secretsauce.co.uk/meat-poultry/breakfast-recipes/tom-aikens-baked-eggs-with-ham-and-parmesan/
A short link can also be used to view this page: http://bit.ly/pWN3bk
British Lion eggs
Look for the Lion on eggs to guarantee the highest standards of food safety. All Lion Quality eggs come from British hens vaccinated against salmonella and are date-stamped for freshness.
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