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For
more previous recipes click on the following - Ginger
- Garlic - Tamarind
Tomato
Pachadi
Baked Eggs with Double Cream and Tomato Pachadi
Ingredients
for 1 person
1 individual buttered ramekin
1 egg
1 tablespoon double cream
1-2 teaspoons Tomato Pachadi
25g grated cheese (Cheddar or Parmesan)
Butter
Method
Pre-heat oven to 170°C/325°F. Butter the ramekin generously. Mix
together the cream and the Tomato Pachadi, taste and add more Pachadi
if you want it spicier. Add salt to taste. Put this mixture into the ramekin.
Carefully break in the egg, taking care to keep the yoke intact. Sprinkle
with grated cheese and cover with dots of butter.
Stand the ramekin in a roasting tin with hot water to come halfway up
the side of the ramekin. Bake in the oven for 8-10 minutes until the eggs
are just set and the top golden.
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