25 minutes
Baked Rich Yolk Eggs
Serves: 4 PeopleLooking to elevate your weekend brunch? This baked eggs with anchovy fingers recipe comes from chef and TV favourite Simon Rimmer, featured on Sunday Brunch. Combining perfectly baked Rich Yolk eggs with a crisp garlic and parsley crumb coating, this dish delivers rich flavour and comforting simplicity in equal measure.
Served with buttery anchovy-topped toast fingers for dipping, it's a brilliant choice for a leisurely Sunday brunch. The rich yolks take centre stage, creating a dish that's both effortlessly impressive and packed with savoury goodness. Whether you're hosting family or treating yourself to a relaxed weekend breakfast, this recipe is sure to become a brunch favourite.
As seen on Sunday Brunch. Made with St. Ewe Rich Yolk eggs.
Instructions
- - Step 1Brush the inside of 4 ramekins with melted butter
- - Step 2Mix the rest of the melted butter with the parsley, breadcrumbs and garlic, season well. Then divide between the ramekins and shake around to get the sides coated
- - Step 3Break 2 Rich Yolk eggs into each pot, then pop in a 180c oven for 8-10 mins until just set
- - Step 4Toast the bread, trim the crusts, then cut into 3 fingers
- - Step 5Brush with melted butter, press an anchovy onto each
- - Step 6Dust the top of each pot with cayenne, serve with 3 bits of toast each. Enjoy!
Ingredients
- 8 Rich Yolk Egg
- 125 grams Panko Breadcrumbs
- 100 ml Unsalted Butter, Melted
- 1 Garlic Clove Crushed
- 1 Tbsp. Parsley Chopped
- 1 Tbsp. Cayenne Pepper
- 4 Toast
- 12 Salted Anchovy
- 50 grams Unsalted Butter, Melted
