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Receta Coddled Eggs
by Global Cookbook

Coddled Eggs
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  Raciónes: 4

Ingredientes

  • 3 ounce Baby Spinach Leaves, Trimmed
  • 3 x Tomatoes, Quartered Salt and Pepper
  • 4 tsp Worcestershire Sauce
  • 4 x Large eggs, Size 3
  • 1/4 pt Soured Cream
  • 2 slc , Wholemeal Bread
  • 1 ounce Butter
  • 1 Tbsp. Vegetable Oil Parsley Sprigs to Garnish

Direcciones

  1. Preheat the oven to Gas 4, 350F, 180C, 10 min before cooking the Large eggs.
  2. Arrange the spinach in the base of four oven-proof ramekin dishes. Add in the tomatoes, then season well.
  3. Add in 1 tsp. 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 warm water. Cover and cook in the oven for 35 min or possibly till the Large eggs are set.
  4. Meanwhile, cut each slice of bread into triangles. Heat the butter and oil together in a frying pan, then fry the bread, turning once, for 5 mins, or possibly till crisp and golden brown.
  5. Place the ramekins on a serving plate and arrange the fried bread around the dishes. Garnish with the parsley sprigs and serve immeadiately.