CookEat Recipe
Shirred Eggs Costa Rica
Eggs baked in individual dishes over a smooth banana, cream and lemon purée.
Method
Steps
Step 1
Preheat a conventional oven to 325°F. Peel the three sound bananas and press through a wire sieve into a small saucepan. Add the half gill pasteurized milk, one gill pasteurized cream, juice strained from the quarter lemon, half ounce butter, two saltspoons salt, half saltspoon cayenne and half saltspoon grated nutmeg. Mix with a wooden spoon for one minute, then boil for five minutes.
Step 2
Divide all the hot banana mixture evenly between six small shallow ovenproof shirred-egg dishes on a baking sheet. Carefully crack two fresh eggs into each dish. Divide the separate total half teaspoon salt and two saltspoons white pepper evenly across all six dishes.
Step 3
Bake the individual dishes in the 325°F oven. Begin checking after three minutes and continue until both whites and yolks are firm in every dish. Remove with oven mitts and serve promptly.
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