Last night was my beautiful friend Kellys birthday dinner at Roka restaurant in London's Charlotte street, we had an amazing 10 course tasting menu and LOTS of wine and cocktails, so this morning we were all feeling a bit worse for wear!
There's no better hangover cure than delicious baked eggs served with crunchy crostini to dip in to the creamy loveliness!
Ingredients (4 people)
8 fresh eggs, 284 ml pot double cream, 1/2 fresh grated nutmeg, salt and pepper, handful of grated strong cheddar cheese, 1/2 french baguette.
Preheat the oven to 180 celcius. Arrange 4 oven proof ramekins on a baking tray and add a big tablespoon of cream in to the bottom of each. Add 2 eggs to each ramekin on top of the cream, a little grated nutmeg, salt and pepper and a sprinkling of cheese on top. Bake in the oven for 15/20 minutes until it bubbles up and the top is golden. You need to ensure the egg whites are cooked but the yokes are still runny.
Tip: whilst the eggs are cooking I slice the baguette in to thin disks and arrange on a baking tray. Put then in to the oven for the last 10 minutes of the eggs baking so it's all ready at the same time.
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