A light supper of baked eggs

Food Photography Photographer London UK Egg

Serves 6


12 large organic eggs, room temperature
6 slices smoked salmon or parma ham
9 tablespoon cream or creme fraiche
2 large leeks, sliced
handful chives, chopped
handful tarragon, chopped
150g grated parmesan
olive oil & butter for cooking
salt & pepper  


Pre-heat the oven to 200ºC.
Heat some oil in a pan, add the leeks, season with salt and pepper and cook until softened. Set aside.
Butter 6 large ramekins or teacups. Add a tablespoon of cream to each along with some leeks, chopped herbs and sliced smoked salmon.
Gently crack two eggs into each ramekin, taking care not to break the yolks. Season.
Add a little more cream, herbs and top with the parmesan.
Place the ramekins in a deep ovenproof tray and pour in boiling water to come half way up the ramekins.
Carefully place the tray in the oven and bake for 15 minutes. When cooked, remove the ramekins and rest for 3-4 minutes.
Serve with thick slices of crusty bread.

If preferred, replace smoked salmon for parma ham and maybe the tarragon for thyme.