Sprottled Egg

Name: Sprottled Egg
Yield: Serves 1
Ingredients: large-flaked sea salt and black pepper; large-flaked sea salt and black pepper; 1 large egg; 2 good salted anchovies, washed and roughly chopped; enough double cream to cover the egg; enough double cream to cover the egg; butter

Preparation info

Serves
1

Difficulty
Easy

Appears in

What to Eat Now (Autumn & Winter)

By Valentine Warner

Published 2008

About

What a funny name, what a tasty breakfast. If you are not a fan of anchovies, simply remove them from the recipe and send them to me.

Ingredients

butter
enough double cream to cover the egg
1 large egg
2 good salted anchovies, w

Fish course
Pescatarian
Breakfast
Gluten-free

Method

Preheat the oven to 180°C/350°F/Gas 4.

Smear the inside of a suitably sized ramekin with a little butter. Pour double cream halfway up the inside, then break in the raw egg. Splash a little more cream on top so that the yolk is just covered with cream to prevent it from drying