Baked Egg Recipe

Baked Egg

Recipe by Jackie Cameron

In the Hartford House kitchen, I impress upon all that an order should take as long as the eggs take to cook. A good few hours are spent preparing for this important meal and I believe an aspiring chef should spend his / her first month on the breakfast shift because it teaches precision, speed and the importance of maintaining a high standard. No one wants a badly fried egg first thing in the morning.

I tried a Parma ham and chive 'oeufs en cocotte' recently. It was baked in a ramekin and could be called baked or alternatively shirred eggs. Another idea is a one-dish, baked breakfast topped with whole eggs.

Yields: 1

Ingredients:

Onions, chopped

½ - 1 slice Parma Ham

1 Whole Egg

15 ml Cream

Chives, snipped

Salt and Pepper

Method:

1) Place the onion and Parma ham at the base of the ovenproof ramekin. Top with egg, cream and chives.

2) Bake at 180°C - 200°C in a warm water bath or Bain Marie until the egg is cooked about 15 minutes.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713