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Preheat your oven to 325°F (160°C). Boil a kettle of water for the water bath.

Generously butter four individual ramekins. Pour 1 tablespoon of heavy cream into the bottom of each buttered ramekin.

Crumble 1 tablespoon of Boursin cheese around the edge of each ramekin, over the cream.

Carefully crack two large, room temperature eggs into each ramekin.

Pour the remaining 1 tablespoon of heavy cream over the eggs in each ramekin. Finish by crumbling the remaining 1 tablespoon of Boursin cheese over the top of each.

Season each ramekin with a generous grating of Parmesan cheese, a pinch of salt, and plenty of freshly ground black pepper.

Place the prepared ramekins in a small baking dish. Carefully pour the hot water from the kettle into the baking dish, ensuring it comes halfway up the sides of the ramekins. This creates a water bath (bain-marie).

Bake, uncovered, for 25-30 minutes, or until the egg whites are set to your desired consistency and the yolks are still runny. Cooking time may vary depending on your oven and desired doneness.

Carefully remove the ramekins from the water bath. Serve immediately with plenty of buttered toast for dipping.


Preheat your oven to 325°F (160°C). Boil a kettle of water for the water bath.

Generously butter four individual ramekins. Pour 1 tablespoon of heavy cream into the bottom of each buttered ramekin.

Crumble 1 tablespoon of Boursin cheese around the edge of each ramekin, over the cream.

Carefully crack two large, room temperature eggs into each ramekin.

Pour the remaining 1 tablespoon of heavy cream over the eggs in each ramekin. Finish by crumbling the remaining 1 tablespoon of Boursin cheese over the top of each.

Season each ramekin with a generous grating of Parmesan cheese, a pinch of salt, and plenty of freshly ground black pepper.

Place the prepared ramekins in a small baking dish. Carefully pour the hot water from the kettle into the baking dish, ensuring it comes halfway up the sides of the ramekins. This creates a water bath (bain-marie).

Bake, uncovered, for 25-30 minutes, or until the egg whites are set to your desired consistency and the yolks are still runny. Cooking time may vary depending on your oven and desired doneness.

Carefully remove the ramekins from the water bath. Serve immediately with plenty of buttered toast for dipping.
