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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Originally this Spring supper dish was made with goose eggs, but chicken eggs can be substituted, allowing two per person. Ingredients:
1 tablespoon butter |
6 ounces cheddar cheese, grated |
8 eggs |
salt and black pepper |
4 tablespoons fresh parsley, finely chopped |
1 tablespoon mixed fresh herbs, finely chopped (sage, thyme, etc.,) |
1/4 pint double cream |
Directions:
1. Set oven to 350ºF or Mark 4.
2. Lightly grease a large oven proof dish with the butter and sprinkle 4 oz of the cheese evenly over the base.
3. Break the eggs carefully into the dish, one at a time, keeping whole and seasoning lightly.
4. Mix the herbs together and sprinkle over, then carefully spoon the cream over the egg yolks and top with the remaining cheese.
5. Bake for 20 minutes, or until lightly golden and serve accompanied by crusty bread and butter.
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