Coddled Eggs

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Coddled Eggs Ingredients

3 oz Baby Spinach Leaves, Trimmed	1/4 pt Soured Cream
3 Tomatoes, Quartered	2 Slices, Wholemeal Bread
Salt and Pepper	1 oz Butter
4 ts Worcestershire Sauce	1 tb Vegetable Oil
4 Eggs, Size 3	Parsley Sprigs to Garnish

Instructions for Coddled Eggs

Preheat the oven to Gas 4, 350F, 180C, 10 minutes before cooking the eggs. Arrange the spinach in the base of four oven-proof ramekin dishes. Add the tomatoes, then season well. Add 1 teaspoon worcestershire sauce to each ramekin, then carefully break in an egg. Spoon the soured cream around each egg, then place the ramekins in a shallow baking tin half filled with hot water. Cover and cook in the oven for 35 minutes or until the eggs are set. Meanwhile, cut each slice of bread into triangles. Melt the butter and oil together in a frying pan, then fry the bread, turning once, for 5 mins, or until crisp and golden. Place the ramekins on a serving plate and arrange the fried bread around the dishes. Garnish with the parsley sprigs and serve immeadiately. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: EggsCuisine: Uncategorized

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