Last week I truly panged to go out and treat myself to a big indulgent brunch. There are a couple of places near me that I love for the very fact that they serve delicious classic brunch dishes with surprising little twists. Delicious twists like eggs on toast with salsa verde or french toast with elderflower cream. Yum and yum.
When I eat out I love to choose things from the menu that I would never have thought of making at home. Well as I can’t go anywhere at the moment so I decided to create a little dish with a twist of my own. Cue baked eggs with spring onions, sriracha and coriander. It’s a pretty simple twiddle to the classic eggs en cocotte but it has tided me over until we can eat out again.
I served this with buttered sourdough toast, which I am very proud to say I baked myself (thanks JB for the starter). I’d eat this with any toast or a good crispy fresh baguette.
Baked Eggs with Spring Onions & Sriracha
- 4 tablespoons of double cream
- 2 spring onions, finely sliced
- 2 eggs
- Salt & pepper
- A small handful of coriander, chopped
- Preheat your oven to 170 C / gas 3. Butter 2 ramekins and pop the kettle on to boil.
- Pour one tablespoon of cream into each ramekin, season with a little sprinkle of salt and pepper and scatter in your spring onions.
- Crack an egg into each ramekin, pour over one more tablespoon of cream and gently season again with salt and pepper.
- Pop your ramekins into a roasting tin or pyrex dish and fill with hot water so that it comes about half way up the ramekins. Carefully place in the oven and bake for 12 – 14 minutes or until the eggs are set to your liking.
- Serve with a scattering of chopped coriander and a generous squirt of sriracha.
- Enjoy with hot buttered toast or just spoon it up on its own.