Two Recipes for you!
Baked Eggs were one of the very first things that I was taught to cook at school. In those days (way back yonder) it was called Home Economics!
Shocker alert – I took O’Level Home Economics. Yes I am that old!
I think that is why I am so fond of Baked Eggs and the memories. I love the versatility of the recipe. It is a great fridge raider!
Pancetta Crumb (Bacon Crumble)
What a find this is! Obviously versatile as you can use it on salads, soups main dishes, eggs for breakfast – the list is endless. Scattered over the top of a baked egg it’s delicious adding that salty kick!
In a dry saucepan, fry the pancetta (Parma ham or similar is absolutely fine to use) until dry & crispy. Transfer to absorbent paper and once cold, break down to a fine crumb. A pestle and mortar works a treat. I love using my Ninja Stackable chopper and store in the fridge in an air tight container.
Shout out! This is the perfect dish for your teenagers to eat when they come in starving from school! It may encourage them to start cooking? May be too much to ask to get them washing up though.
Make the pancetta crumb and set to one side. I recommend making extra and storing in the fridge.
Makes 4
Ingredients
4 free range eggs
2 slices of ham
25g/1oz butter
4 x tablespoons thick/double cream
Myrtle’s Kitchen dill seasoning
Freshly ground black pepper
Shavings of parmesan.
Preheat the oven to 200’c/400’f/Gas Mark 6
Instructions
Divide the butter and coat the insides of the ramekins well with it. Finely shred the ham and pop some into the base of each ramekin.
Carefully break the eggs, one into each ramekin and add 1 tablespoon of cream over each egg. Season with salt and pepper.
Place on a baking sheet and place into the oven. Check after 6 minutes. If you like them soft, they may well be ready, leave for a further 3-4 minutes for hard yolks.
When you remove them from the oven, top with shavings of parmesan. The heat will start to soften the cheese. Sprinkle on some pancetta crumb and serve while hot.
Foodies Notes:
Why not try chopped chives make a tasty topping.
For a vegetarian option, some cooked asparagus spears in the base of a ramekin, and if you’re vegan substitute the parmesan for an alternative cheese.
Lemon Myrtle with Droitwich Brine Salt and Dill
Our GREAT TASTE award winning seasonings are so popular, and one of the most in demand is the one where we hand blend with the herb dill. Perfect for eggs, fish, chicken even popcorn!!!
Find out how you can get your pot of our dill seasoning and learn more about Lemon Myrtle, by hitting the button above.
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