These are my Hubby’s all time favourite breakfast. I’ve tried lots of variations, but this one is always the winner. It becomes baby friendly by removing the salty parma ham and seasoning and cutting up the cherry tomatoes or leaving them out entirely.
What you’ll need
1 egg per person – use duck eggs for extra yumminess
Handfull cherry tomatoes
Lots of buttery toast soilders
Preheat the oven to around 180 degrees.
Line each ramekin with a slice of parma ham.
Crack one egg at a time over a spare dish, letting some of the white fall out (this ensures there isn’t too much egg white so the pots cook evenly) then place one egg per person in each of the lined ramekins.
Pour a little double cream over each egg and season.
Pop 2-3 cherry tomatoes around the egg yolk and finish with a good grating of parmesan.
Leave in the oven for about 12-15 minutes, until the white is set, but the yolk still runny.
Dip into the pots with your buttery soldiers!