Ouefs en concotte

I am particularly excited about this weekend because I have a whole week off work to look forward to, hurrah! My man and I have lots of nice things planned including a few days in the Lake District and a trip back to his home town of Redcar to catch up with some family and friends. Hopefully I might even find time to catch up with some blogging.

So as it’s a celebration , it is only right to start the weekend with a delicious breakfast like this one. Easy and adaptable, this recipe from Nigella is an old favourite…..

For one pot,
1-2 eggs
2 tbsp double cream
butter
salt+pepper
a few drizzle of truffle oil, if you can find it!

Generously brush butter inside the ramekin and then crack in the eggs. At this point you could add extras like ham, mushrooms or even wilted spinach is nice. I added a bit offresh dill to mine. Add some salt and pepper, the cream and a drizzle of truffle oil if have it. Place in a deep baking tray and pour boiling water around the ramekins upto th ehalf way mark. Place in the oven and bake for about 10-12 mins. Serve with buttery toast.

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Enjoy and have a lovely weekend.

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