I’m a little bit chuffed with this recipe. I’ve made this for breakfast three weeks in a row, and lets just say the noises omitting from my pie-hole may need to be censored. It’s that good!
There are of course many, many variations of baked eggs; chorizo, spinach, mushrooms, spiced lamb, port and fennel sausage etc. I’m super keen to find the perfect shakshuka recipe (I suspect Yotam Ottelenghi has the answer!).
When it comes to eggs, I’m a little fussy. The yolks must be runny and the whites must be cooked entirely - no clear runny bits. I don’t know why, but raw egg whites make me gag. So, to get the perfect whites, I’ve adjusted the cooking time by separating the two.
Sour Cream Baked Eggs- Serves 1
- 2 free range eggs - separated
- 2 teaspoons of sour cream
- 1 rasher of free range bacon (If you’re in WA, I recommend Plantagenet Pork!)
- A dash of truffle oil (this brings the wow factor!)
- Salt and pepper to taste
- Line a ramekin with baking paper and turn the oven to 200 degrees Celsius.
- Separate your egg’s carefully - don’t bust the yolks! Beat your egg whites with your sour cream until smooth. (You can add in your pepper, but don’t add in salt as it can create a watery consistency.)
- Build a bacon wall! Coil the bacon into a casing that your eggs will sit in.
- Gently pour your whites into the bacon-lined ramekin.
- Bake in the oven for 10-15 minutes or until the whites start to bubble and puff up slightly.
- Gently tip your yolks into the whites and bake for a further 3-5 minutes.
- Pull the edges of the baking paper to gently transfer onto a plate. Drizzle a little truffle oil onto the eggs and salt and pepper to taste.
Serve with fresh basil and/or spinach and some lovely butter toast. I cut my toast into ‘soldiers’ for dipping, because I’m a dag like that. You could omit the bacon for rainbow chard, spinach or puff pastry. The combinations are endless! Enjoy!