zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Watercress baked eggs

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Watercress baked eggs

    • Vegetarian
    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes

    Serves: 4 as a starter

    Ingredients

    2 tbsp unsalted butter

    2 shallots, finely chopped

    125ml whipping cream

    100g pack watercress

    ¼ nutmeg, grated

    4 eggs, separated

    Method

    1. Preheat the oven to 180˚C, gas mark 4. Melt the butter in a pan and sweat the shallots over a medium heat for 3-4 minutes, until softened. Pour in the cream and bubble for a few minutes, then take off the heat and add the watercress. Whizz together in the small bowl of a food processor to a smooth sauce; season.

    2. Add the nutmeg to taste (you want quite a pronounced flavour), then quickly blend in the egg whites. Divide between 4 small ramekins. Put an egg yolk into each so that just a glimmer of yolk is visible.

    3. Put the ramekins on a baking tray and bake for 12-15 minutes, until the watercress mixture has puffed up and set, but the yolk is still a little runny.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more

    Comments

    Average user rating

    0 stars

    Glossary