William Verrall’s Baked Eggs

  • 25g (1oz) butter

  • 8 spring onions, finely chopped

  • 2 tablespoons fresh parsley, finely chopped

  • 6 large eggs

  • 275ml ( pt) double cream

  • Juice of 2 oranges

  • Juice of 2 lemons

  • Salt and fresh ground black pepper

  • To serve: freshly grated nutmeg

Preheat the oven to 170C (325F/Gas 3). Butter the bottom of six individual ramekin dishes or you can bake the eggs in one larger shallow ovenproof dish.

Sprinkle chopped onions and parsley in the bottom or each ramekin dish. Carefully break an egg into each one.

Mix the cream and citrus juices, season generously and pour over each egg. (You may have a little of the cream surplus, depending on the size of dishes).

Dust lightly with nutmeg and bake in the oven for about 15 minutes or until the whites of the eggs are just set. Serve with toasted brown bread.

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