Recipes

Baked eggs with chorizo, cream and Parmesan

Paul Flynn’s baked eggs with chorizo, cream and Parmesan. Photograph: Harry Weir

Paul Flynn's face
Paul Flynn
Sat Nov 2 2019 - 05:55
Serves: 4
Course: Starter
Cooking Time: 0 hr 12 mins
Ingredients
  • 8 medium free-range eggs
  • 12 thinly sliced rings from a small chorizo sausage
  • A little melted butter to coat your ramekins
  • 2tbsp cream per ramekin
  • A little grated Parmesan to go on top of each one
  • Salt and black pepper

1 Heat an oven to 180 Celsius, or equivalent. Brush the ramekins with a little melted butter.

2 Crack one egg into each ramekin, drop in the chorizo, then crack the other egg on top.

3 Season each ramekin, then spoon the cream on top. Sprinkle the Parmesan over the top and bake for 12 minutes, until there is just a little jiggle in the middle.

4 Serve with hot toast.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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