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Spiced baked eggs

Here’s a slightly different way of serving eggs, and one that’s incredibly easy, too. As the eggs cook gently in the oven, they take on the flavour of the spices and the silkiness of the cream. They’re perfect with toast.

Serves 4 (v)

PREPARATION TIME

5 minutes

COOKING TIME

8–12 minutes

2 tsp ground cumin

½ tsp smoked paprika

Good pinch of cayenne pepper

4 eggs

Salt and freshly ground black pepper

4 tbsp single or regular cream

To serve

4 slices of bread

25g (1oz) butter

Four 100ml (3½fl oz) ramekins

* Preheat the oven to 200°C (400°F), Gas mark 6.

* In a small bowl, mix together the spices. Break each egg into a separate ramekin and sprinkle half the spice mixture over each egg. Season with salt and pepper, then add a tablespoon of cream to each dish.

* Place in the oven and cook for 8–12 minutes or until the white is just set and the yolk is still ever so slightly soft.

* Just before the eggs are ready, toast the bread and butter it, then remove the eggs from the oven and serve with the buttered toast.

Variation

Baked eggs with smoked mackerel: Divide 1 fillet of flaked smoked mackerel between the ramekins before adding the eggs, then proceed as above but omitting the spices.