BLAISE’S BAKED MISO EGGS

Ingredients:

Eggs

Splash of double cream / crème fraîche

Smidge of miso paste

Butter or olive oil

Bread

Ramekins / small cups

Roasting Pan

Method:

• Preheat oven to 240°C.

• Using butter or olive oil grease the inside of your ramekin or small cup, an espresso cup would be a good size.

• Crack an egg into each ramekin (or 2 depending on the size).

• Mix double cream or crème fraîche with miso paste, then add a dollop to each egg.

• Place the eggs into a deep roasting tray and fill up with boiling water until halfway up the ramekins.

• Bake in the oven for about 10 minutes, until the white is set and the yolk is runny.

• Serve with bread or toast of your choice. Blaise made sourdough toasted with fresh tomato rubbed on to it.