Caramelised cream eggs are a must-try if you’re looking for an effortless yet luxurious egg dish. Perfect for breakfast or brunch, this recipe combines the velvety richness of heavy cream with the satisfying savour of eggs, delivering a creamy, caramelised delight. With just a few ingredients and simple steps, you’ll be savouring this dish in minutes!
Ingredients:
- 2 large eggs (Eggoz eggs, for the freshest flavour)
- 2 tbsp unsalted butter
- 1/4 cup heavy cream
- Sea salt and freshly ground black pepper to taste
- Fresh herbs, for garnish (optional)
Instructions:
- Warm the Pan: Heat a non-stick pan over medium heat. Add the butter and let it melt until it starts to bubble gently.
- Add the Cream: Pour the heavy cream into the pan, allowing it to warm up but not boil. Let it simmer for a few seconds until it begins to thicken slightly.
- Crack in the Eggs: Carefully crack the eggs over the cream, ensuring they are evenly spaced in the pan—season with a pinch of salt and freshly ground pepper.
- Caramelise the Cream: Let the eggs cook for 3-4 minutes undisturbed. The cream will begin to caramelise around the edges, creating a rich, golden crust while the eggs cook to a soft, creamy texture.
- Serve and Garnish: Once cooked to your liking, slide the eggs and cream onto a plate. Garnish with fresh herbs if desired and serve immediately.
Tips & Tricks:
- Low and Slow: Cooking on medium to low heat allows the cream to caramelise without burning.
- Adjust Cream to Taste: For a thicker caramel layer, use a bit more cream.
- Serve with Toast: These creamy eggs pair wonderfully with crusty toast for a complete meal.
Enjoy!
Caramelised cream eggs are all about indulgence with minimal effort. The buttery cream, slightly crisped and caramelised, elevates the eggs to a whole new level. This dish is comfort food at its finest, a simple pleasure that feels just a bit luxurious.