This is such a lovely breakfast dish! Serve with some toasted bread fingers to dip in. Make this vegetarian by leaving out the bacon and doubling the mushrooms. Instructions below are for one, but its as easy to make 4. The Marmite butter melts into delicious pools and permeates the egg as you dig in.
Photographed today in hazy sunshine.
Ingredients
For each ramekin:
1 large egg
1 tbsp double cream or creme fraiche
1 rasher of bacon (streaky or back bacon)
1 medium mushroom, finely chopped
White pepper, salt.
1 tsp Marmite Butter
Butter for frying the mushroom and greasing the ramekin
Fresh parsley to scatter
Method
Photographed today in hazy sunshine.
Ingredients
For each ramekin:
1 large egg
1 tbsp double cream or creme fraiche
1 rasher of bacon (streaky or back bacon)
1 medium mushroom, finely chopped
White pepper, salt.
1 tsp Marmite Butter
Butter for frying the mushroom and greasing the ramekin
Fresh parsley to scatter
Method
- Heat the oven to 180 C.
- Grease ramekin with butter.
- Sauté the mushrooms in butter for 5 minutes adding white pepper and salt, to taste.
- Place the mushrooms in the ramekin.
- Boil a kettle of water and have ready a deep baking tray.
- In the pan in which you cooked the mushrooms, fry the bacon.
- Chop bacon into small pieces and place in the ramekin on top of the mushrooms.
- Break the egg on top and add the cream/creme fraiche.
- Dot the Marmite butter around, on top.
- Place the ramekin in the baking tin and pour boiling water into the tin until it comes 3/4 way up the side of the ramekin.
- Bake in the oven for 12 -15 minutes, depending on how you like your eggs.
- Scatter parsley over.
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