BLAISE’S BAKED MISO EGGS

Ingredients:

Eggs

Splash of double cream / crème fraîche

Smidge of miso paste

Butter or olive oil

Bread

Ramekins / small cups

Roasting Pan

Method:

  • Preheat oven to 240°C.

  • Using butter or olive oil grease the inside of your ramekin or small cup, an espresso cup would be a good size.

  • Crack an egg into each ramekin (or 2 depending on the size).

  • Mix double cream or crème fraîche with miso paste, then add a dollop to each egg.

  • Place the eggs into a deep roasting tray and fill up with boiling water until halfway up the ramekins.

  • Bake in the oven for about 10 minutes, until the white is set and the yolk is runny.

  • Serve with bread or toast of your choice. Blaise made sourdough toasted with fresh tomato rubbed on to it.

Jinny Ngui

Jinny Ngui Design - Hand decorated bone china and home accessories designed in England, UK.

https://www.jinnyngui-design.com
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