Baked eggs

"Eggs are amazingly versatile - and this recipe gives them the X factor," says blogger Sam Linsell of this recipe from her book, Drizzle and Dip. "You can add any ingredients or flavours to the basic recipe."

Serves: 4


For greasing butter or cooking spray
4 large free-range eggs
4 tablespoons cream
freshly ground black pepper
lightly steamed asparagus
baby tomatoes
grated cheese
crispy precooked bacon rashers
blanched, drained and chopped up spinach


Preheat your oven to 180°C. Lightly butter or spray a gratin dish and break the eggs into it, ensuring they cover the surface of the dish. Add the cream, then nestle the optional extras of your choice into the egg and cream mixture. Season. Bake for 10 to 15 minutes, or until the eggs are done to your preference.
Cook’s notes You could turn these into Mexican-style baked eggs by leaving out the cream and using a spicy tomato sauce instead.

Recipe by Sam Linsell, extracted from Drizzle and Dip, published by Eat the Book.

Click here to read our interview with Sam.

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