These little pots are so quick and simple to make; these ones taste luscious and delicious. They can be made with a variety of ingredients, such as cheese, ham, mushrooms, spinach, lightly cooked vegetables, salmon, prawns, whatever your heart fancies, nestled in the base of the little pots. I use my small 8.5cm diameter, shallow crème brûlée fireproof dishes, or if I have more filling, I use my deeper soufflé dishes which are the same in diameter but deeper.
Serves 2
| Ingredients | Filling |
| 10 grams butter
2 x 70g eggs Sea salt and cracked pepper
|
2 tbsp grated parmigiano reggiano
4 tbsp thickened cream Garnish Chopped chives or chervil |
Place 5 grams of butter into each little pot. Break the eggs separately into 2 small jugs, set aside. When ready to cook, place the pots with the butter into a preheated 180℃ oven for about 3 – 5 minutes until the butter is sizzling.
Remove the pots from the oven and slide an egg into each pot, dollop the cream around the yolk, onto the egg white and top the cream with the grated cheese, avoiding the yolk.
Return the pots to the oven and cook for 10-12 minutes. The egg whites need to be just cooked and yolk runny. Serve with a garnish of chopped chives or chervil, if available.
Note: if you add extra fillings to the bottom of the pots, and you are using deeper pots, you will have to cook them for a little longer; check, after 10 minutes and keep an eye on them. Get to know the idiosyncrasies of your oven, as they do vary in their heat distribution, so work out what is best for you.
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- Farm fresh eggs
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- Ready to eat
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- Ready to eat with herbs
