Difference between revisions of "Drappit eggs with herbs"
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[[Image:.jpg|right|thumb|300px|Free range eggs]]
Revision as of 09:53, 24 August 2008
Drappit eggs with herbs - about this recipe
A Scottish dish from the 1700's, probably from a Scot based in India. Drappit eggs are poached eggs, they are drapped into the water and in this context, herbs are any green vegetable.
- 1 lb (450g)spinach, washed
- 1 head iceberg lettuce, washed and broken into leaves
- Salt and freshly ground black pepper to taste
- 3 tablespoons butter
- 2 tablespoons fresh chervil, chopped
- 8 sprigs parsley, chopped
- ½ teaspoon ground white pepper
- ½ teaspoon sea salt
- 1 teaspoon nutmeg, grated
- ¼ teaspoons garam masala
- 4 fl oz (112 ml) single cream
- 1 teaspoon malt vinegar
- 6 eggs
- Place an oven-proof dish in a pre-heated oven, 275° F (140° C - Gas 1 - Low)
- For 3 minutes, in a sieve over a pan of boiling water, wilt the spinach and lettuce. Drain and chop finely
- In a large pan, melt the butter, add the parsley, chervil and the greens. Add the nutmeg and garam masala and season with salt and pepper.
- Pour in the cream and stir well. Place the mixture in the pre-heated dish and keep warm in the oven.
- Boil a pan of water, add the vinegar and poach the eggs until firm.
- Make 6 nests in the greens and place an egg in each.
- Brown under a grill for a few minutes
Serve hot with grilled tomatoes