Watercress Baked Eggs

21/05/2020

These baked eggs with watercress have a lovely puffy texture. The runny yolks not only look gorgeous but they are enticingly tempting. A stupendous idea for a low-carb breakfast!

Serves: 4

Prepare: 10 minutes

Cook: 25 minutes

Ingredients:

  • 2 tbsp unsalted butter
  • 2 small shallots, finely chopped
  • 125 whipping cream
  • 100g watercress
  • ¼ tsp 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 the cream and bubble for a few minutes, then take off the heat and add the watercress. Whizz together in a 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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