As I promised on Facebook a couple of weeks ago, I finally got round to writing up the recipe for this tasty little creature. Thyme Baked Eggs is honestly one of the nicest breakfasts I’ve had in a long time. (and I go out of my way to try and eat a lot of nice weekend breakfasts!) The best bit is you can use whatever herb you like. Whether it’s fresh or dry, thyme, basil or chives – it’s bound to be an incredibly simple yet fantastically delicious breakfast!
Here is what you will need to make 1 portion. Obviously you can make as many as you like.
* If you use a dried herb, use 1 tsp. If you are using fresh herbs, use 2 tsp.
Preheat your oven to 200°C/Fan 180°C.
Add the butter to the ramekin and, whilst the oven is preheating, pop it in and allow the butter to melt.
When it’s completely melted, remove from the oven and add in the herbs along with some salt & pepper. Mix it together.
Crack in both eggs, then top with a little more salt & pepper if you like.
Place the ramekin onto a baking tray and place into the preheated oven for approx 12 – 15 mins until the white is cooked but the yolks are still a little runny.
If you like, you can serve with buttered ‘soldiers’ (toast cut into slices) or simply have on it’s own for a gluten free option.
It really is that easy! There are so many reasons to make this breakfast. It’s no fuss, it’s cheap and uses whatever you have in your cupboards, the butter stops the ramekin from becoming a cleaning nightmare (as we all know egg can be) and it’s down right bloomin’ delicious! Do I honestly need to give you anymore excuses to try Thyme Baked Eggs?
Give it a go next weekend, go on, you know you want to 😛
And on that note, I hope you all enjoyed the post my lovelies! Until next week.