This lovely breakfast dish is a luxurious treat on a Sunday morning. I tend towards cooking for 12 minutes if you want quite a soft and gooey centre. They will continue cooking in the ramekin so whip them out of the oven straight away.
The recipe is for two serves…
2 teaspoons butter
2 teaspoons sour cream
2 tablespoons grated cheese
2 rashers finely chopped bacon
Parsley for garnish
4 slices of fresh rye bread
Fresh herbs for garnish
Olive oil spray
Rub a 2 ramekins or small cup size soufflé dishes with butter
Crack 2 eggs in each leaving them whole
Top each one with sour cream and grated cheese
Sprinkle over chopped bacon
Place dishes in a baking dish. Add boiling water to baking dish to come halfway up sides of the dishes
Bake in preheated oven for around 12-15 minutes until set.
I serve this with crispy crunchy toast:
Remove the crusts from the bread and flatten out with a rolling pin.
Place on a baking tray and spray with olive oil
Sprinkle some fresh or dry herbs over the bread
Bake in the oven along with the eggs for around 12-15 minutes
Serve at once
If you are feeling decadent, steamed asparagus spears are a wonderful accompaniment
Variations include: a slice of smoked salmon added to the top before serving, add sliced mushrooms, baby spinach or chopped tomatoes – it all depends on your taste.