brunch is one of our favourite meals here at pb. taking our time over leisurely eggs or pancakes while catching up on the papers and people-watching over mimosas is such a brilliant way to wile away the weekend hours.
while we love to go out for brunch (see sarah’s guide to the best los angeles spots here) it’s just as pleasant to entertain at home.
this recipe for baked eggs is embarrassingly easy, but always impresses guests.
paired with thick slices of sour dough bread slathered with melting butter to dip into the runny egg yolk and cream, it’s absolutely delicious.
for each individual serving you’ll need:
- two large or three medium eggs
- three tbsp cream
- handful of spinach
- three to four slices of prosciutto
- a couple of drops of worcestershire sauce
- grating of parmesan cheese
- fresh pepper
grease your individual casserole dishes and line them with prosciutto. i’ve also made these with bacon – if you do, just throw the bacon-lined dishes in the oven for a few minutes to start the meat cooking before adding the rest of the ingredients.
next, distribute the spinach leaves before cracking in the eggs. pour in the cream, all very haphazardly, a few shakes of worcestershire and finish with a grating of parmesan and some cracked pepper.
cook in a 175 degree celcius oven for about 10 minutes, or until the eggs are just set, with the yolks still runny.
dunk thick soldiers into the eggs and moan with pleasure as you devour this dish. i’ve also been known to make baked eggs for dinner in my time, it’s tasty and fast and despite the cream, not overly heavy. so yummy!