Drappit eggs with herbs

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Drappit eggs with herbs
Drappit eggs with herbs
Free range eggs
Servings:Serves 6
Calories per serving:201
Ready in:55 minutes
Prep. time:30 minutes
Cook time:25 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:23rd January 2013
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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.

Ingredients

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Method

  1. Place an oven proof dish in a preheated 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 preheated 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

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