Baked Egg in Custard Cup
1 tbsp heavy cream
Pinch of salt (Nigella called for a 1/4 tsp per custard cup but that was WAY too salty for my taste and I LOVE salt).
1/4 tsp truffle oil
Minced Fresh Herbs, such as chives or parsley.
Soft butter for greasing custard cup
Preheat the oven to 375. Put a kettle of water on to boil. Grease a little ramekin or custard cup with the soft butter. Break in the egg and pour over the cream. Next, sprinkle with the salt and drizzle with the oil. Finish by sprinkling the herbs on top. Place the custard cup in a baking pan and carefully pour the boiling water from the tea kettle into the baking pan so that it comes half way up the custard cup/ramekin. Make sure not to get any water into the egg. Bake for 12 minutes for a softly set egg and 15 minutes for a more firmly set egg. This is good with toast. (Of course if you want to make more eggs in cups just double or triple the ingredients and use more cups).
Next cuddle up with a friendly dog or cat and enjoy a lazy day.