This English recipe dates back to the Victorian era, where they were so popular they used to make decorative porcelain pots to cook the eggs in. But you can use common ramekins in this recipe.
We’ve been having fun over at Recipezazz.com, celebrating ethnic foods and North American food festivals and this one was made to have some very English foodie fun. We will be going whle hog all this summer creating new foods from all over the planet, as well as old-fashioned hometown favorites. Come and join the fun!
by Sue Lay | Palatable Pastime
- 2 large organic eggs
- 1/4 cup half and half or single cream
- Snipped fresh chives, as garnish
- Boiling water (in the kettle)
Butter insides of ramekins.
Add egg to each ramekin and top with cream and a bit of butter.
Cover tightly with foil and place in a shallow pan over medium heat and fill pan with boiling water to come up about halfway on the ramekins.
Bring water back to a boil and boil one minute.
Remove from heat and let sit, still covered, for 10-12 minutes.
Here the eggs are placed in butter ramekins and then into a shallow cooking vessel with water, the way you would do a bain marie.
Here the eggs sit in their warm bath for the time required for the desired amount of doneness, about 10 minutes of soft, or 12 minutes for more firm.
This is great served over toast, and I also served this with fresh seasonal fruits and black forest bacon. But that’s not all…
What’s a weekend breakfast without a couple of bloodies?
We made these with some bottled Bloody Mary mixer and it was.really.spicy. But good!
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