Baked Eggs

I must admit, that when I first spotted the Bodum glasses, the simultaneous thought along with, oh, they are stunning, and oh, I must have, was, these look multi-purpose. And I love multi-purpose. Sure enough, with the double-walled goodness, these glasses can go in the oven up to 500C. So not only would they look gorgeous holding water, tea, cocktails, but they could also replace ramekins for mousses, souffles, anything layered, and my favourite, baked eggs.

The beauty is you can use whatever's in the fridge, and it's a breakfast-lunch-dinner-too tired to cook dish. And with these glasses, you can curl up on the couch - no plate required - with the final of Extras II, and tuck in, wishing the second series was as good as the first, but still in love with Ricky Gervais.

Baked Eggs
Baked eggs go so well with leaks, tomatoes, cheese, herbs, smoked fish, ham/prosciutto or leftover meat. Try using leftover mash, it's too good. My old staple: preheat oven to 175C. Butter a ramekin (or Bodum glass!). Saute a leek until soft and place the softened leeks on the bottom of the dish. Halve cherry tomatoes and pop on top. Add finely chopped herbs - chives, parsley - and a few blobs of goats cheese or a shaving of parmesan. Crack two eggs over the top and pour a little cream over the yolks. Season. Bake for 15-20 minutes, depending on how runny you like your eggs. A water bath is recommended but it does work without.