Drappit eggs with herbs

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.

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:
Recipe author:	Chef
First published:	23rd January 2013

Best recipe review Eggs and herbs 4/5 That's what these are - see! The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 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

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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