Convent eggs recipe
information
Rich and creamy, Convent eggs look most attractive if served in individual cocottes or ramekin dishes.
ingredients
1 tbsp butter,
softened
4 eggs
Salt and freshly ground
black pepper
4 tbsp fresh
double cream
softened
4 eggs
Salt and freshly ground
black pepper
4 tbsp fresh
double cream
method
1. Brush the insides of the cocottes or ramekins with the butter. Break in the eggs, season to taste with salt and pepper, then carefully spoon 1 tbsp cream over each egg.
2. Place in a roasting tin half-full of hot water and cover with buttered greaseproof paper or foil. Bake in a moderate oven (180°C/350°F or Gas Mark 4) for 10 to 15 minutes or until the eggs are set.
3. Serve immediately.
2. Place in a roasting tin half-full of hot water and cover with buttered greaseproof paper or foil. Bake in a moderate oven (180°C/350°F or Gas Mark 4) for 10 to 15 minutes or until the eggs are set.
3. Serve immediately.
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
