by Sue Lau | Palatable Pastime
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.
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!
- 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.