For the last year, or thereabouts, this simple little dish has been a family weekend breakfast favourite. It can be made for just one or for a crowd, if you have enough ramekins, with minimal effort.
Just scatter some thinly sliced spring onions and torn up basil in a lightly greased ramekin. Then crack an egg or two on top, drizzle over a little cream then season with sea salt and freshly ground black pepper.
While the eggs are bubbling away in the oven get some toast on the go and pop the kettle on then breakfast is done! The eggs need to be slightly runny so the toast can be dunked. It is so delicious and such decadent start to the day that adults and kids love that won’t leave the cook feeling flustered.
Slow weekend mornings have been few and far between for us lately. We moved into our lovely new home on the school holidays and are still in the process of finishing up all the landscaping – fences, pool, turf etc. We were hoping to do these jobs at a leisurely pace but now there is a need for speed. Joel has had a job offer from Google which involves us packing up and moving to the San Francisco Bay area. Joel has always wanted to work for Google but he didn’t expect they would come to him and offer him a job. They flew him over to California last month for a job interview and he returned convinced this was an opportunity to grab. So our focus is getting our new home ready for someone else to rent which is too sad but I’m enjoying it while I can.
I have been quite teary at the thought of leaving our lovely little pocket in Brisbane, my good friends, family and my new job but it really breaks my heart to take kids away from their friends. My focus just needs to be on all the adventures we will have and all that fine San Francisco cuisine to be devoured. But we will indeed be returning one day.
As you can see out our back door is an unfinished landscape. I was looking forward to seeing that Frangipani tree in full bloom in Summer but I trust this garden will be lush and green on our return and that the time in California will be something all six of us will treasure.
breakfast baked eggs
1-2 eggs per ramekin
spring onions, thinly sliced
basil leaves, roughly torn
1 tablespoon cream, per ramekin
sea salt and freshly ground black pepper
Preheat oven to 200 degrees C.
Lightly grease each ramekin. Scatter the spring onion and basil over the base. Crack the eggs on top. Drizzle over the cream and season to taste then bake for 8 – 10 minutes or until egg whites are just set.
Serve with toast.