BAKED EGG IN A CUP WITH ASPARAGUS SOLDIERS
DESCRIPTION
This nostalgic twist on eggs with soldiers works with our cream and butter binding the baked eggs together. It’s perfect for dipping your soldiers in and the Kale pesto offers a splash of colour and earthy balance.
INGREDIENTS
FOR THE KALE PESTO:
Kale 100g
Juice of 1 Lemon
50 g Pine Nut
1 tbsp Crushed Garlic
50g Parmesan
50ml Olive Oil
FOR THE BAKED EGG:
8 Eggs
100g Cornish Brie
100ml Trewithen Dairy Double Cream
50g diced Trewithen Dairy Butter
Pinch of Salt
Grated Nutmeg
Pinch of Cracked Black Pepper
Asparagus spears or Sourdough – chargrilled to serve
METHOD
Make an easy pesto with Kale, lemon juice, pine nuts and garlic in a pestle and mortar or blender. Adding in the olive oil and parmesan once the pesto is smooth. Then prepare your Egg in an oven proof mug by first greasing with a decent knob of butter. Then crack in two eggs per serving and a lump of brie. Pour over the cream and season.
In season, you could add some rainbow chard or fresh tomatoes. Bake in the oven for 7-8 minutes at 180 ̊C until you can dip your asparagus spears or soldiers.
