Serves 1
Ingredients
- 3–4 thin rashers of streaky bacon, sliced into small pieces
- A small knob of butter
- 2 thyme sprigs, leaves picked
- 2 marjoram sprigs, leaves picked (optional)
- 100ml double cream
- 2 eggs
- Salt and freshly ground black pepper
Method
Heat the oven to 180°C/350°F/gas mark 4.
You will need a small ovenproof frying pan for this recipe.
Place the bacon in the pan over a medium high heat with the thyme leaves. Let it sizzle for 2–3 minutes until the bacon begins to crisp around the edges.
Pour in the cream, it will spit and hiss a little. Bring it up to a gentle simmer. When the cream is bubbling lightly, crack in the eggs one at a time. Season with salt and pepper.
Transfer the pan to the oven and bake for 5–6 minutes, until the whites are just set and the yolks are still soft and runny.
Remove from the oven and serve straight away with a few rounds of toast.
