I’m firmly in the camp that breakfast in bed is a Good Thing.
I’m usually pretty adept at keeping crumbs out of the sheets, and very much enjoy a leisurely pot of tea in bed with a book, so to be fed while I’m in there is only going to make a good thing great.
Every birthday, every Mother’s Day, every any day you’ll find me propped up on fluffed pillows with a beautifully laid tray full of niceties and I bloody love it.
Apart from the smoking, Princess Margaret’s morning routine is my life’s ambition, so I’m getting a solid head start.
Today I have the MOST indulgent yet simple to make baked eggs dish for your breakfast dining pleasure (it’s so rich and delicious), and some very pretty tableware for you to feast your eyes upon, courtesy of Maxwell & Williams.
Totally in love with the Toile de Fleur Teapot featuring hand-drawn designs by Australian artist Gabby Malpas, and a full litre size at only $40 is a beautiful bargain. In fact, all Maxwell & Williams items I find super affordable.
The Royal Botanic Gardens collaboration is a particular favourite of mine, and features this Victoria Botanica Floris Cup & Saucer set in Camelia (also available in iris and strelitzia, aka bird of paradise).
Yes, that’ll do nicely!
Ah but what’s this?
We’re all in love with that Flores Leaf Shape Plate here. The girls fight over who gets their toast on it.
The is so varied and beautiful I had to go a bit left of centre and go the metallic pewter teaspoon. A bit dramatic and unexpected in such a floral wonderland so into the cart it goes!
The Euphemia Henderson collection is also part of the the Royal Botanic Gardens Victoria Collection, named after the acclaimed Victorian wildflower artist and celebrating the beauty and colour of our native flora. Its hard for me to go past that!
And that beautiful pitcher embossed with Euphemia’s floral design holding all that gorgeous gum? It’s also part of the Botanic Gardens collection and again, only $40. It’s a hefty thing too, very solid and beautifully made.
But now for the eggs!
A rich, creamy dish with savoury-but-sweet caramelised onions topped with gently baked eggs made golden with a dusting of parmesan. Perfect to dip your extremely buttered sourdough into and sink back into the pillows with a good book.
- 1 onion, peeled and sliced thinly
- 1 tablespoon butter
- 1 tablespoon olive oil
- a pinch of salt
- 1 teaspoon brown sugar
- 1 teaspoon balsamic vinegar
- 2 swiss brown mushrooms, chopped fine
- 4 tablespoons cream
- 4 good, big, organic eggs
- grated parmesan-style or pecorino cheese
- fresh thyme
- buttery sourdough
- Preheat the oven to 180C
- In a large frying pan, gently cook the onions in the olive oil and butter for 20 minutes, stirring frequently, until golden.
- Add a pinch of salt, the balsamic and the brown sugar and bubble another 5 minutes until caramelised and delicious.
- Divide between two oven-safe ramekins and top with the chopped mushrooms
- Top each ramekin with a tablespoon of cream
- Crack in two eggs into each ramekin
- Top with the rest of the cream, a good pinch of salt and crack of black pepper, and some grated cheese
- Bake until everything is heated through and the eggs are to your liking
- Top with just a smidgen of fresh thyme, you don’t want to over do it!
Keywords: baked eggs, eggs en cocotte, breakfast eggs, eggs in cream, thyme eggs, brunch eggs, brunch dish
DO NOT DISTURB! Unless it’s to refill my teapot.
*Thank you to Maxwell & Williams for providing the tableware.