This simple dish is not only one of the most comforting meals you can make in minutes with eggs, but it really does champion honest, homegrown produce and feels like a real gift from nature’s best. It’s delicate yet rich, and we recommend mopping up all the goodness with some chunky toast – if you’ve got room.
Prep time 5 minutes | Cook time 5 minutes | Serves 1
3-4 thin rashers streaky bacon
A small knob of butter
2 thyme sprigs
2 marjoram sprigs (optional)
100ml organic double cream
2 Stonegate Estate Organic eggs
Salt and freshly ground black pepper
Heat the oven to 180°C/350°F/gas mark 4.
You’ll need a nice small frying pan for this recipe. Place rashers of streaky bacon on a board and slice them up into little pieces.
Place your small pan over a medium high heat and add the bacon, along with a sprinkling of thyme leaves and marjoram sprigs. Let it sizzle for 2-3 minutes, or until it’s beginning to crisp round its edges.
Pour in the cream – it’ll spit and hiss. Bring the cream up to a simmer. When it’s bubbling away, carefully crack in the eggs one by one. Season them lightly, then pop the pan into the pre-heated oven for 5-6 minutes, or until the egg whites are set and the yolks are still runny. Remove from the oven, and serve straight away with a few rounds of toast.
