Weekend breakfast anchovy and Parmesan baked eggs

Name: Weekend breakfast anchovy and Parmesan baked eggs
Yield: Serves 6
Ingredients: 6 little knobs of unsalted butter, plus extra for greasing; 300 ml single cream; 6 slices of buttered toast, for soldiers, to serve; ground black pepper; 8 free-range eggs, plus 2 egg yolks; 1 small clove of good garlic, finely chopped then smushed with the side of a knife; 1 generous teaspoon Dijon mustard; ½ teaspoon cayenne pepper; 12 teaspoons finely grated Parmesan cheese; 6 salted anchovies in olive oil, drained

Preparation info

Serves
6

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

Although these are simple to make and the results fairly speedy, this luxurious little egg dish seems better suited to a more leisurely breakfast, maybe enjoyed at 11am in pyjamas or a dressing gown with combed hair and crisp newspapers. Toast is a happy playmate, but so is a piece of haddock that can be painted in butter and baked in the oven at the same time as the eggs, although this will extend the cooking time by a few minutes.

You will need 6 x 9-cm diameter ramekins.