A ‘good morning’ is only good if there’s a good reason for waking up. Ladies, am I right? Herein lies a very good reason to wake up – a baked egg.
Don’t get me wrong, I’m not bouncing out of bed Snow White style on a given Monday and putting eggs into show-off saucepan ramekins (girl please) but this is a nice weekend potter.
Especially as this recipe was genuinely the product of a Sunday forage and I found I had blue cheese that needed some attention. The original intent was basic scrambled eggs on a stale bagel!
Boil a kettle and preheat the oven to 180c.
Take about 6 artichoke hearts, finely chop them and drop them in a pan, no oil necessary. This is to say that you’ve got the hearts from a jar, as I did. This time of year (especially in the U.K. – I know I have some American readers!) you’ll mainly find them in jars. A quid from Aldi… just saying…
Fry them up and drop in some thyme leaves. Add about a quarter cup of double cream, heat gently just to combine and then take off the heat.
Spoon the creamy thyme artichokes into the bottom of two ramekins. Crumble in a little blue cheese on top of each one. Now crack an egg into each ramekin. Don’t mix anything up, just let it sit.
Drizzle over a little bit of truffle oil and place the ramekins in a roasting tray. Pour the boiled water from the kettle into the tray so the water comes up to the middle of the ramekin. Carefully put the tray in the oven and bake for about 20 mins.
Remove from the oven carefully, don’t splash the hot water over yourself like I did. Be careful handling the ramekins, use a tea towel.
To not dip a carbohydrate into this would be criminal. Enjoy.