For those moments of solitude and peace, these eggs are a must! And, to ensure your moment is completely personal to your own palate, they can be easily customised (I love a drizzle of truffle oil and a generous grating of Parmesan cheese). 

Matt Russell 

Ingredients - per person 

  • Butter for greasing
  • 2 large eggs
  • 30ml double cream 
  • A few leaves of thyme (optional)
  • Pinch of salt and pepper 
  • A good grating of a cheese of your choice


Preheat the oven to 190°C/170°C fan/gas 5.

Grease a short fat teacup or ramekin with butter and break the eggs into it; do not break the yolks. Gently pour on the cream or milk, and sprinkle with thyme, salt and pepper, then put the grated cheese on top. Don’t stir anything.

Place the cup or ramekin into a deep sided baking tray and fill the tray with hot water so that it comes halfway up the ramekin. Bake for 12–14 minutes, so that the white is just set, and the yolk is perfectly runny.