Baked eggs

    15 min

    Delight your family and friends with this easy to make vegetarian baked egg starter, with a crunchy twist! Eggs are baked in individual ramekins with double cream and topped with Cheddar cheese and crushed salted crisps. Serve with hot buttered toast and baked tomatoes. Delicious!


    Hampshire, England, UK
    8 people made this

    Serves: 4 

    • butter, to taste
    • 4 large eggs
    • 4 tablespoons double cream
    • salt and pepper, to taste
    • 4 tablespoons grated Cheddar cheese
    • 25g salted crisps, crushed

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Preheat the oven to 180 C / Gas 4. Grease 4 small ramekin dishes and leave a knob of butter in each.
    2. Break one egg into each of the four ramekin dishes followed by a tablespoon of double cream. Season with salt and pepper.
    3. In a small bowl, combine the grated Cheddar cheese and crushed crisps and sprinkle over each of the egg ramekins.
    4. Place the ramekins into a deep baking tray and pour boiling water up to half the depth of the ramekins.
    5. Bake in the preheated oven for 10 minutes, or until the eggs are cooked to taste.
    6. Remove the ramekins from the oven and serve immediately.

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    Reviews in English (1)


    We made these last night and they were great. Lovely comfort food. I didn't add the crisps or cheese, just kept it simple. I took mine out of the oven when the whites and yolk were fairly hard, about 10 to 12 minutes.  -  06 Mar 2014