4 eggs, separated
4 tablespoons doublecream
salt and pepper
4 oz (100 g) Parmesan cheese, grated
4 tablespoons doublecream
salt and pepper
4 oz (100 g) Parmesan cheese, grated
method
1. Whisk the egg whites until stiff and divide between four buttered ramekin or individual baking dishes.
2. Make a deep depression with the back of a spoon in each dish and slip in the egg yolk.
3. Cover with the cream and sprinkle with salt, pepper and cheese.
4. Bake in a preheated hot oven 230°C (450°F) Gas Mark 8 for 8 to 10 minutes.
2. Make a deep depression with the back of a spoon in each dish and slip in the egg yolk.
3. Cover with the cream and sprinkle with salt, pepper and cheese.
4. Bake in a preheated hot oven 230°C (450°F) Gas Mark 8 for 8 to 10 minutes.
serving amount
serves 4
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more information
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