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.