Lettuce and Egg Moulds

Preparation info

  • This recipe makes enough for


    • Difficulty


    • Ready in

      25 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Strong lettuce leaves are required for this recipe, but you may need to cut out the rigid spines after blanching in order to arrange the leaves in the mould. Serve warm or cold with a mayonnaise or sauce as a first course or light lunch..


  • 10 lettuce leaves (Webb’s wonder/romaine or Iceberg)
  • 225 g/8 oz/1 cup Ricotta cheese seasoning to taste
  • 1 egg per person
  • 100 g/4 oz/1 cup Parmesan cheese, freshly grated
  • 1 tablespoon single/light cream per person


    Butter 6 ramekins. Blanch the lettuce leaves in boiling water for 1 minute, then drain carefully. Arrange the cooled leaves in each ramekin so that they cover the bottom and sides, and overlap the edges. Pre-heat the oven to 200°C/400°F/Gas mark 6. Place a tablespoon of Ricotta in each ramekin and season well. Break in an egg and cover with about 1 tablespoon of Parmesan. Pour the cream over each one. Fold over the lettuce leaves, place the ramekins in a bain marie and bake for 20 minutes. Allow to rest for 5 minutes before unmoulding.