Difference between revisions of "Drappit eggs with herbs"

Revision as of 09:53, 24 August 2008

Free range eggs

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.

Servings

Serves 6

Ingredients

• 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

Method

1. Place an oven-proof dish in a pre-heated oven, 275° F (140° C - Gas 1 - Low)
2. For 3 minutes, in a sieve over a pan of boiling water, wilt the spinach and lettuce. Drain and chop finely
3. 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.
4. Pour in the cream and stir well. Place the mixture in the pre-heated dish and keep warm in the oven.
5. Boil a pan of water, add the vinegar and poach the eggs until firm.
6. Make 6 nests in the greens and place an egg in each.
7. Brown under a grill for a few minutes

Serving suggestions

Serve hot with grilled tomatoes