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Oeufs Sur Le Plat |
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| Serves 2 |
Prep 5 mins |
Cooking 10 mins |
Easy |
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My rating |
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Ingredients |
2 large free range eggs
1 large tomato or two smaller ones, cored and sliced
salt & pepper
6 tbsp double cream
4 fresh tarragon leaves, sliced
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If possible, use special flat dishes with little ears (like photo on the
left)
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Preheat the oven to 180C/ fan
160C/ Gas4
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Spread the tomato slices
around the base of the dishes. Season them with salt &
pepper then break an egg over the top of each. Spoon over
the cream and sprinkle over the tarragon. Place in a
preheated oven for about 10 mins until the egg has just firmed
up, and serve immediately with wholemeal toast soldiers.
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DAILY
DINNERS 
