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    Watercress baked eggs

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    Watercress baked eggs

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

    Serves: 4 as a starter


    2 tbsp unsalted butter

    2 shallots, finely chopped

    125ml whipping cream

    100g pack watercress

    ¼ nutmeg, grated

    4 eggs, separated


    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.

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


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