Corn and Egg Pots or What You Will
Indulge in the comforting simplicity of "Corn and Egg Pots or What You Will," a delightful baked dish that’s as versatile as it is satisfying. Sweetcorn kernels, creamy cheddar cheese, and rich heavy cream create a velvety base, crowned by perfectly baked eggs with golden, runny yolks. Hints of smoked paprika and fresh chives add optional layers of smoky depth and herbaceous brightness, making these ramekins perfect for breakfast, brunch, or even a cozy dinner. Ready in just 25 minutes, this easy recipe combines timeless flavors with a stunning presentation, ideal for impressing guests or treating yourself. Serve with crusty bread or a crisp side salad for a meal that’s as comforting as it is elegant.
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Recipe Information
Ingredients
- 1 cup sweetcorn kernels (canned or fresh)
- 0.5 cup heavy cream
- 0.5 cup cheddar cheese, shredded
- 4 large eggs
- 1 tablespoon butter
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 0.25 teaspoon smoked paprika (optional)
- 2 tablespoons chives, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease four small ovenproof ramekins or baking dishes with butter.
Divide the sweetcorn kernels evenly among the ramekins.
Pour 2 tablespoons of heavy cream into each ramekin over the sweetcorn.
Sprinkle shredded cheddar cheese evenly across each ramekin, about 2 tablespoons per dish.
Crack a large egg into each ramekin, being careful not to break the yolk.
Sprinkle each egg with a pinch of salt, black pepper, and optional smoked paprika for a touch of smokiness.
Place the ramekins on a baking sheet for easy transfer to the oven.
Bake for 12-15 minutes, or until the egg whites are just set but the yolks are still runny (adjust the baking time based on your preferred egg consistency).
Carefully remove the ramekins from the oven and let them cool for 1-2 minutes before serving.
Optionally, garnish each ramekin with a sprinkle of freshly chopped chives for added freshness.
Serve immediately with crusty bread or a side salad, and enjoy!
Nutrition Facts
Calories |
1182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.4 g | 118% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 957 mg | 319% | |
| Sodium | 2418 mg | 105% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 12.8 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 528 mg | 41% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 914 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
