Serves: 4

My mother used to make these eggs for us as kids on special Sundays.

And special these eggs are!

So simple, so wonderful. Such a treat – almost brunch material.

You could add spinach or even cheese if you were inclined, though this recipe is for the original and in my opinion, the best.

Ingredients

8 large eggs
4 rashes of bacon, julienned
1 c thickened cream
Freshly cracked pepper
Good buttered toast to serve

Method

1. Heat the oven to 180c.
2. Pan-fry the bacon over medium heat in a pan until slightly browned.
3. Into four ramekins, divide the bacon and then crack two eggs per ramekin.
4. Pour a 1/4 c cream over each ramekin and finish with a good crack of pepper.
5. Bake for 25 minutes until set. Serve with some great buttered toasts to serve.
6. And Champagne if brunch!