Baked eggs with black garlic

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Baked eggs with black garlic
Baked eggs with black garlic
Black Garlic
Servings:Serves 4
Calories per serving:311
Ready in:37 minutes
Prep. time:25 minutes
Cook time:12 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:18th January 2013
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[[Image:|thumb|300px|right|Black garlic]]

This elaborate tapas recipe using black garlic comes from Angie Redgate.

Ingredients

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Mise en place

Method

  1. Butter four ovenproof ramekins.
  2. Heat the olive oil and the knob of butter in a frying pan.
  3. Fry the mushrooms and pancetta until cooked.
  4. Add the black garlic and the cooked petit pois.
  5. The mixture needs to be fairly dry.
  6. Remove from the heat and allow to cool.
  7. Divide the mushroom mixture equally between 4 ramekins.
  8. Break one egg into each ramekin.
  9. Season with a little salt and black pepper.
  10. Cover with 1 tablespoon of double cream per ramekin.
  11. Sprinkle on one tablespoon of Parmesan per ramekin.
  12. Sprinkle a little cayenne pepper on top (optional).
  13. Place the ramekin dishes in a roasting tin.
  14. Pour in boiling water to come half way up the sides of the ramekin dishes.
  15. Bake in the oven for 12 minutes or until the egg has set.

Serving suggestions

Serve with small slices of hot buttered toast

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This recipe originated from the recipe section of Black Garlic and is by Angie Redgate

Many thanks to Black Garlic and Angie Redgate for kindly giving Cookipedia permission to use the recipes from their website.