Martyn Nail's baked eggs and beans
Developed by Claridge's chef Martyn Nail, this dish is inspired by a classic dish ‘eggs en cocotte’ - eggs baked in the oven with a little cream and seasoning until just set. We have lots of chefs' recipes for you to explore
- 4 large British Lion eggs
- 1 tin of baked beans
- salt and pepper
- a little butter
- toast to serve
Brush the insides of four small white dishes with soft butter and season with salt and pepper. Heat the beans in a small pan and drain some of the sauce from the beans and reserve, spoon some of the beans into the bottom of each dish. Crack each egg into a cup and check there is no unwanted shell, then pour on top of the beans, repeat for each dish. Place the white dishes on a piece of kitchen paper in the bottom of a deep roasting tray, then gently pour boiling water around the dishes until half way up the mould, and place in the oven. Check after seven minutes – the white should be just set and the yolk still runny, bake for longer if you prefer them firmer. Warm the tomato sauce and pour around the egg and serve with buttered toast.