Eggy Pots

I have been making these for years, they sound so simple & to be honest they are. I did try to think up a clever name for them but none seemed to fit as well! This is actually Mr W's favourite breakfast dish & I usually make it for birthdays, anniversaries & always on Christmas Day!

Simple & delicious I serve them with chunky, buttered toast.



Serves 2 but easily doubled Approx 75p per person

Prep 10 minutes Cooking time 12-15 minutes



75g mushrooms, sliced

150ml pot of double cream

2 eggs

3 tbsp grated parmesan

salt & pepper

30g butter

Toast, to serve

Pre-heat the oven 180 Fan/200C/Gas 6 & boil the kettle.

Melt the butter in a frying pan over medium heat, add the mushrooms & cook until soft.

Place the cooked mushrooms in the bottom of two small serving dishes or ramekins.

Pour the cream over the mushrooms dividing it between the two dishes.

Season with salt & pepper.

Carefully crack an egg into each dish then top evenly with the parmesan.

Place the dishes into a deep sided roasting tin. Add some boiling water to the tin filling to about halfway.

Place the tin in the oven, 12 minutes for a runny yolk or 15-18 minutes for a firmer set.

(*TIP! For safety you can place the tin in the oven then add the water to it.)

Carefully remove from the oven, then remove the dishes from the tin.

Serve hot with toast.

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