Irish Baked Eggs

Recipe by Mrs B
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 160 C, 325 F, gas mark 3.
  • Chop the celery, potato and carrot finely, place in a pot and add just enough water to cover the vegetables.
  • Bring to the boil , simmer for 5 minutes then drain; place vegetables into an ovenproof soup bowl.
  • Slice the mushrooms and fry them in the butter until softened with the spring onion and garlic; layer over vegetables in the bowl then place the tomato slices on top of that.
  • Pour the milk into a saucepan; mix the cornflour with a small amount of the vegetable cooking water and add to the milk; bring to the boil stirring constantly, then season the milk and pour over the vegetables.
  • Place the soup bowl in the oven and bake for 15 minutes or until the mixture starts to bubble; remove from the oven and with the back of a spoon press down onto the mixture to make one dent for each egg; crack the eggs into the dents.
  • Sprinkle with a little grated cheese and return bowl to the oven for about 5 minutes until the cheese has melted and the eggs are set but not hard.
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