Kathryn Stedman

About Kathryn Stedman

Wife, nurse, mother and maker of things. On a journey to self sufficiency. Family and the edible garden. Hopefully keeping it real. Also creator and writer of http://thehomegrowncountrylife.com . Check out @thehomegrowncountrylife on Instagram for daily homesteading inspiration.

Home Grown Country Life: Not your usual Sunday morning eggs

Approx Reading Time-8Looking for something beyond the usual Sunday morning bacon and eggs? Not a problem, we’ve got the hookup. Follow the directions below, and it’s all good. Mmm, creamy.



Oh, Sunday morning. Coffee, hangovers, and…eggs…is there a better breakfast food? Probably not, but a slight variation is the spice of life. Follow the easy-peasy recipe below to light your morning with the searing creaminess of creamy eggs.





  • Eggs
  • Cream
  • Chives – finely chopped
  • Salt and pepper
  • Bread – a hearty loaf, sourdough is great

You will need a ramekin per egg, or small oven proof bowl.



  • Boil a kettle of water and pre-heat oven to 180ºC.
  • To each ramekin add 1 tbsp cream and 1 heaped tsp of chopped chives and mix.
  • Crack an egg into the cream mixture. One egg per ramekin, or two if you are using bantam (small) eggs.
  • Place ramekins in a flat-bottomed ovenproof dish and place on one of the oven shelves.
  • Pour the boiled water into the dish until it reaches halfway up the side of the ramekins.
  • Bake for approximately 10 minutes or until the white has cooked (you may need to check with a spoon by gently lifting the white up) and the yolk has sunk slightly in the middle.
  • While the eggs are baking, toast and butter the bread.
  • Once eggs are cooked, remove tray from oven. Be very careful to not tip boiling water while removing the tray…it is easy to do.
  • To serve, tip the baked egg over the toast and season with salt and pepper.


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