Baked eggs with chorizo, cream and Parmesan
Paul Flynn’s baked eggs with chorizo, cream and Parmesan. Photograph: Harry Weir
- Serves: 4
- Cooking Time: 12 mins
- Course: Starter
- Cuisine: Irish
- 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
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.