Coddled eggs with butternut squash
From: Market Kitchen
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Coddled eggs with butternut squash
- Prep time:
- 15 mins
- Cook time:
- 25 mins
- Serves:
- 2
Sat Bains serves an impressive autumnal dish baked in kilner jars – but make sure your scales are accurate to the gram!
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Ingredients
- 100g Butternut squash
- 150ml double cream
- 38g Parmesan, grated
- 2 very fresh Eggs
- 350ml chicken stock
Method
1. Preheat oven to 140C/gas 1.2. Dice butternut squash.
3. Simmer in pan of chicken stock until tender (8-10 minutes).
4. Drain the squash, purée and pass through a sieve.
5. Spoon the purée into the bottom of two 125ml kilner jars.
6. Crack the egg on top of the butternut squash.
7. Cover with the cream, sprinkle over the parmesan cheese and bake in the oven for 12 minutes.
8. Serve this dish directly in the jar with some good bread.
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Latest Comment
Yes - the lid is closed while cooking. Good luck with the dish!
Does the lid clip on before placing in the oven? Can't wait to try this recipe.
Val.