Photo: freddy / Flickr

Yes, eggs can be baked in saucers as long as they’re ovenproof. The idea stems from the old French ‘ramequin’ which was a mixture of eggs, bread and cheese baked in a mould. This recipe requires white bread, butter, eggs and mushrooms but you can vary the ingredients as you wish. For example, you could add grated cheese, fried tomato or lightly fried ham. The dish is quick to prepare as it will only take 10 minutes of your time. Cooking time is 20 minutes.

Ingredients

To prepare eggs baked in saucers for six, you will need the following ingredients: 80 grams of butter, 4 slices of white bread (thin slices with the crusts cut off), 8 eggs, 125 grams of mushrooms (washed, dried and then sliced) and seasoning to taste.

Preparation

Pre-heat your oven to 180 degrees Celsius.

Select you ovenproof saucers and butter them with some of the butter. Once they are well greased, melt 50 grams of the butter in a frying pan. Take the frying pan off the stove and dip each slice of bread into the butter. Do this quickly so that each slice is lightly coated with butter on both sides. Hold the bread over the frying pan to catch any run-off.

Sprinkle each slice with some salt and pepper and then press the seasoned bread into the saucers. Bake in the oven for five minutes before removing the saucers. Break two eggs into each saucer, season and bake again for 10 minutes (although the baking time will vary depending on how you like your eggs).

Finish and serve

Fry the sliced mushrooms in the rest of the butter. When all the juice has evaporated, spoon the mushrooms over the eggs and serve. Alternatively add some cheddar cheese to your eggs baked in saucers, grill and serve.

Tags: cooking