Baking

It’s tricky to get the whites set and the yolks runny at the same time when baking eggs. Here are two methods, the classic French oeufs en cocotte and the more unusual Mexican huevos rancheros. Stand the dishes on paper towels when baking in a bain marie, to prevent overcooking and cracking the china.

Ofufs en cocotte Put eggs in buttered ramekins and add 2 tbsp cream and seasonings to each one. Cover and bake in a bain marie at 180°C for 6-8 minutes.

Huevos rancheros Put cooked sliced peppers and onions in individual gratin dishes. Top each with an egg. Cover and bake at 180°C for 8-12 minutes. Top with salsa.