Perfect soft boiled eggs

What is the secret to a perfect soft boiled egg? I find that most recipes are a bit out of date now that we mostly use extra large eggs to eat rather than the old standard of large.

I get the eggs out of the fridge for a few minutes and then bring the water to a gentle simmer (low boil), add the extra large eggs using a large spoon to gently drop the to the bottom of the saucepan and cook for just 5 minutes. Then remove drain away the hot water and run under cold water for a minute to stop the cooking.

Of course everything always tastes better when it's served on something pretty and at the moment we are using Greengate stoneware range for breakfast with glasses from Daiso the discount store.

We love to mix and match the egg cups, I find the Greengate range seems to work well and I can use my older Lulu Mint egg cups with the Summer White plates. My new favourite Simone White latte cup looks perfect in the mix.

If you have a better way to cook eggs be sure to let me know.

Stockists
Plates and Egg Cups - Greengate from Simply Sweet Home
Glass - Only $2.80 each from Daiso discount stores

Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! Published in the USA in 2011 the book is still available at Amazon and many online bookstores.

Affililate links may earn me money and contribute to supporting this blog.

The owner of Simply Sweet Home is my SIL.

Original ideas, photography and recipes Linda Vandermeer please do not reuse without permission.

Cheesy Bacon Baked Egg recipe

Growing up baked eggs was one of my favorite breakfasts. It seemed so deliciously fancy so you can image my surprise when my mother showed me how to make it and I realised how very simple it is to make.

Fast forward many years and this became my signature dish for family brunch get togethers and once again this little dish tricked everyone into believing it was way complex than it really is.

It is the perfect bring along breakfast dish as you can easily prepare the cheese and bacon ahead of time, pop a carton of eggs, cream, ramkins and the prepared bacon/cheese mixture into a bag then quickly assemble and bake on site.

This dish is also fabulous to find any hotspots in your oven with the eggs clearly showing any areas that are cooking faster than the others. If this happens you may need to turn the tray around half way through cooking.

Maxwell Williams White Ramkin

I normally serve my baked eggs in plain white ramkins which hold around 150ml (4oz) approx 2/3cup like the ones pictures above.

Baked Eggs serves 4
Recipe can be halved, doubled or quadrupled. The cooking time may change depending on type of ramkin used. Ramkins should hold approx 2/3 cup.

4 eggs
8 rashers short cut bacon (or 6 regular bacon rashers)
3/4 cup grated cheese
4 teaspoons cream
olive oil spray

Preheat oven to 180C (350 F ).


Spray a light coat of olive oil into 4 ramkins.

Chop the bacon into 1cm (1/3") squares. If using regular bacon make sure you remove the skin.

Combine shopped bacon with grated cheese in a large bowl and mix together.

Divide bacon cheese mixture evenly between the 4 ramkins.  Make a little well in the center for the egg yolk to sit in.

Break an egg into each ramkin and then drizzle 1 tsp of cream around the edge of yolk, repeating for each ramkin.

Place on a baking tray and place in oven between 15 - 25 (approx) minutes depending on how you like your eggs done. You will be able to see the egg whites and yolks change colour and become more opaque as they cook.

Remove from oven and serve. The ramkins will be very hot. If serving to children I recommend that you scoop the baked egg out of the ramkin and pop onto a plate prior to serving.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Affiliate links may earn me money and contribute to supporting this blog.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.