Super Easy Baked Eggs

Serve up an easy, yet impressive breakfast dish. "Oeuf en cocotte"/Shirred Eggs/Baked Eggs/Eggs in ramekins, whatever you want to call them they're delicious.

I think this was one of my favorite dishes growing up. Something about the mix of the mustard with the cream, eggs and the hint of chives just comes together as a great brunch dish. Make this instead of scrambled eggs for your next brunch gathering - you won't be sorry! It goes perfectly with all the accompaniments of a normal English Breakfast - sausages, bacon, tomatoes. And due to the fact that they're personal serving-size, these shirred eggs work especially well as a buffet or served family-style. 

Baked eggs with cream, mustard and chives (Makes one)

1/2 tsp dijon mustard
3 tbsp cream (you can use creme fraiche instead)
Chives to taste (I use about 1tsp)
1 large egg

Mix the mustard and cream together until smooth. Add the chives to taste and give it a little stir. Crack the egg into the mixture. Create a water bath by putting the ramekin into a larger, oven proof dish and adding boiling water until the water comes up at least halfway to the top of the ramekin. You may want to wait to add the boiling water until your oven proof dish is resting on an oven shelf. This way, you lessen the risk of splashing yourself with boiling water. Bake the eggs in the water bath at 180C for 12-15 minutes. Remove them carefully from the water with a spatula. They’ll look a little runny when you first take them out, but they’ll firm up soon enough. Give your guests a little warning when serving as they’re very hot! Add some toast and bacon on the side and brunch is served! Simple, yet very impressive!