Baked eggs with chorizo, cream and Parmesan

Paul Flynn’s baked eggs with chorizo, cream and Parmesan. Photograph: Harry Weir

Paul Flynn’s baked eggs with chorizo, cream and Parmesan. Photograph: Harry Weir

Sat, Nov 2, 2019, 05:55

   
  • Serves: 4
  • Cooking Time: 12 mins
  • Course: Starter
  • Cuisine: Irish

Ingredients

  • 8 medium free-range eggs
  • 12 thinly sliced rings from a small chorizo sausage
  • A little melted butter to coat your ramekins
  • 2tbsp cream per ramekin
  • A little grated Parmesan to go on top of each one
  • Salt and black pepper

Method

1 Heat an oven to 180 Celsius, or equivalent. Brush the ramekins with a little melted butter.

2 Crack one egg into each ramekin, drop in the chorizo, then crack the other egg on top.

3 Season each ramekin, then spoon the cream on top. Sprinkle the Parmesan over the top and bake for 12 minutes, until there is just a little jiggle in the middle.

4 Serve with hot toast.