Being the experienced Brunch-er that I consider myself to be, it seems strange that I have only ever had baked eggs once in my life. It was only this year that I first got my hands on this dish, and I have been dying to recreate it ever since. I opted for the leek & crème fraîche baked eggs but there was a ridiculously good looking chorizo one that I won't be holding off for long. But seeing as leeks are in season and that the baked eggs I had at
were so good, I decided to give these a try. Most baked egg recipes that I looked at were really unhealthy, the dish being lined with butter, filled with cheese, and then topped with double cream. And whilst that makes it as delicious as expected, it can be a really heavy way to start the day. Using crème fraîche gives it that creaminess without being too cloying, and the amount of parmesan has been drastically reduced. You could leave it out altogether
but I think that it really lifts it!
You can easily play around with different vegetables in these dishes or even add meat. They are really versatile and are a good way of using up whatever you have in your fridge for a quick breakfast or easy dinner. These portions would happily serve 4 people or two very hungry ones.
Preheat the oven to 170 degrees fan
1) Add a tablespoon of butter to a pan and add the asparagus. Cook until they have softened slightly.
2) Remove the asparagus from the pan and add the leeks, cooking until they are soft. When ready, season with salt and pepper and add the creme fraiche and parmesan. Stir to coat and then place in the ovenproof dishes.
3) Add the asparagus and create a little space where you want to put your eggs.
4) Crack the eggs into the spaces and put in the oven.
5) Bake until the whites have cooked, mine took 7 minutes and the yolks were runny. Keep an eye on them though.
6) Take out of the oven and serve piping hot, with a little extra parmesan and some freshly toasted bread!