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List of ingredients for Drappit eggs with herbs

* 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 teaspoon garam masala
* 4 fl oz (112 ml) single cream
* 1 teaspoon malt vinegar
* 6 free range eggs

* Place an oven proof dish in a preheated 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 preheated 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


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