12 belgian endives
juice of 1 lemon
6 tbsp (90 g) 3 oz unsalted butter
3 large eggs
240 ml (8 fl oz) 1 cup double (heavy) cream
6 tbsp freshly grated parmesan cheese
1 cup (120 g) 4 oz almonds, toasted and chopped
salt and pepper
juice of 1 lemon
6 tbsp (90 g) 3 oz unsalted butter
3 large eggs
240 ml (8 fl oz) 1 cup double (heavy) cream
6 tbsp freshly grated parmesan cheese
1 cup (120 g) 4 oz almonds, toasted and chopped
salt and pepper
method
1. Preheat the oven to 200°C (400°F) gas mark 6.
2. Arrange the endives in a large saucepan, add the lemon juice and 1 tablespoon of the butter.
3. Cover with water, add salt to taste, bring to the boil and cook for 3 minutes.
4. Drain and arrange on a heatproof dish.
5. Beat the egg yolks in a bowl, add the cream, Parmesan cheese and salt to taste and mix well.
6. Pour over the endives and cook for about 20 minutes in the oven, or until the eggs are set.
7. Sprinkle the almonds over the top and cook for 3 minutes more. Sprinkle with pepper and serve, piping hot.
2. Arrange the endives in a large saucepan, add the lemon juice and 1 tablespoon of the butter.
3. Cover with water, add salt to taste, bring to the boil and cook for 3 minutes.
4. Drain and arrange on a heatproof dish.
5. Beat the egg yolks in a bowl, add the cream, Parmesan cheese and salt to taste and mix well.
6. Pour over the endives and cook for about 20 minutes in the oven, or until the eggs are set.
7. Sprinkle the almonds over the top and cook for 3 minutes more. Sprinkle with pepper and serve, piping hot.
serving amount
serves 6
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