CookEat Recipe
Eggs Virginia
Eggs baked in paper cases over creamy potato puree, topped with hot tomato sauce and parsley.
Method
Steps
Step 1
Peel and wash the two small sound potatoes. Boil them in the pint of water with half a teaspoon of salt for about thirty minutes, until tender. Drain, then press through a sieve into a bowl.
Step 2
Mix the gill of plain unwhipped pasteurized dairy cream, two saltspoons of salt, one saltspoon of freshly grated nutmeg and one teaspoon of butter thoroughly into the potatoes.
Step 3
Heat a conventional oven to 350°F. Prepare six food-contact oven-parchment cases large enough to retain the potato filling, two eggs and sauce in each. Lightly butter their exteriors and set on a metal baking tin, supporting the folded sides where needed. Keep the paper clear of the oven walls and heating elements.
Step 4
Measure six tablespoons of finished tomato sauce. If refrigerated or thawed, bring this portion to a rolling boil while stirring and check that it reaches at least 74 Celsius. Keep hot.
Step 5
Divide all the potato puree equally among the six cases. Carefully crack two fresh whole shell eggs into each, then spread one tablespoon of the hot tomato sauce over each case.
Step 6
Bake, checking from about six minutes and continuing as needed until the whites and yolks are firmly set and the centre of each filling reaches at least 74 Celsius. The two eggs in each case must be cooked through.
Step 7
Transfer the cases to a dish lined with a folded serving napkin. Decorate with washed parsley greens and serve promptly.
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