Drappit eggs with herbs
From Cookipedia
A Scottish dish from the 1700's, probably from a Scot based in India. Drappit eggs are poached eggs, they are drapped into the water and in this context, herbs are any green vegetable.
Drappit eggs with herbs | |
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Free range eggs | |
Servings: | Serves 6 |
Calories per serving: | 201 |
Ready in: | 55 minutes |
Prep. time: | 30 minutes |
Cook time: | 25 minutes |
Difficulty: | ![]() |
Recipe author: | Chef |
First published: | 23rd January 2013 |
Best recipe reviewEggs and herbs 4/5 That's what these are - see! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 lb (450g) spinach, washed
- 1 head iceberg lettuce, washed and broken into leaves
- Salt and freshly ground black pepper to taste
- 3 tablespoons butter
- 2 tablespoons fresh chervil, chopped
- 8 sprigs parsley, chopped
- ½ teaspoon ground white pepper
- ½ teaspoon sea salt
- 1 teaspoon nutmeg, grated
- ¼ teaspoon garam masala
- 4 fl oz (112 ml) single cream
- 1 teaspoon malt vinegar
- 6 free range eggs
Method
- Place an oven proof dish in a preheated oven, 275° F (140° C - Gas 1 - Low)
- For 3 minutes, in a sieve over a pan of boiling water, wilt the spinach and lettuce. Drain and chop finely
- In a large pan, melt the butter, add the parsley, chervil and the greens. Add the nutmeg and garam masala and season with salt and pepper.
- Pour in the cream and stir well. Place the mixture in the preheated dish and keep warm in the oven.
- Boil a pan of water, add the vinegar and poach the eggs until firm.
- Make 6 nests in the greens and place an egg in each.
- Brown under a grill for a few minutes
Serving suggestions
Serve hot with grilled tomatoes
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