Lemon zest baked eggs

If you like eggs as much as I do, this is a must and very simple. Versatile enough to eat for breakfast, lunch or dinner. You can prepare it the day before, keep in the fridge overnight and just leave it out for some 15 minutes so the eggs are at room temperature before baking. No excuse for all you guys out there not to give this is try, it’s dead easy!


• 2 eggs
• 4 tbsp cream
• 1 tsp lemon zest
• 3 tbsp grated cheese ( chedder, gouda, parmesan)
• 1.5 tsp chopped herbs
• butter for ramekins
• salt and pepper to taste

(optional-2 tbsp chopped cooked spinach)

Preheat the oven to 160c/gas mark 3. Butter 2 ramekins well and pour 1 tbsp cream in each.  sprinkle 1/2 tsp lemon zest and 1.5 tbsp cheese in each, add salt and pepper to taste. crak one egg carefully and pour it into the ramekin ( make sure the egg yolk doesn’t touch the side as it will cook too quickly if it does). Pour the remaining 1 tbsp of cream over the top and scatter the chopped herbs. Bake for 12-16 minutes, so that the egg white is fully cooked but the yolk is still soft and a little runny.

Variations- if you want to make yours a ‘Florentine’ version add  a tablespoon of cooked chopped spinach on the bottom of the ramekin
If you like your eggs spicy, sprinkle some fresh chopped chilli on the top.
Serve with a small salad  and fresh bread, yum!

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