10 May BEST BRUNCHES EVER: BAKED EGGS

I have been collecting Gü ramekins for years. I have a secret addiction to their cheesecake, and usually keep the glass containers. After a few months, when my cupboard gets too full I throw away half of my stash and start collecting again.

I have been thinking recently that I ought to use them for something. So I made mini shepherds pie, was thinking of making crème caramel, and then one day when lunch was required immediately I thought of cooking baked eggs. I started fantasising about brunches, baked eggs for everyone, different toppings on each, pizza party style!

Baked eggs are extremely easy and versatile – you can basically use whatever is in your fridge. There are only a few rules to follow:

1. Don’t overload.

2. Chop your ingredients finely.

3. Work fast.

Eggs (as many as you need, one per ramekin)

Whatever vegetable, cheese, meat, fish lies in your fridge

A little bit of olive oil (optional)

Here I have used 4 different toppings:

Courgettes, feta and mint

Bacon, mushroom, parsley and cream

Cherry tomatoes, garlic, parsley, breadcrumbs and parmesan.

Cheddar

1. Preheat your oven to 220°C

2. You might need to precook your toppings beforehand, keep in mind that your eggs will cook in 6-8 minutes.

3. Place your ramekins in a roasting dish and half fill with boiling water.

4. If you are using cream, add it now. You can also add a drop of olive oil in each ramekin if you want to be a bit more decadent.

5. Place the ramekins (don’t add the fillings yet!) in the oven for 5-10 minutes. The ramekins needs to be very hot.

6. Carefully take the tin out of the oven. This is when you need to work fast: break an egg in each ramekin and add your toppings. Put everything back in the oven for 6-8 minutes, depending on the size of your eggs and the consistency you are after.

I have been thinking about other toppings I want to try: spinach and cream, chorizo and red pepper, sausage and beans, salmon and dill… Tomorrow is Sunday – perfect for a long, lazy brunch!

Photography & styling: Clementine Larvor