Sunday, 16 January 2011

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Antony Worrall Thompson's Scrambled Eggs In Shells

Antony says: 'Serve this dish with buttered toast soldiers'

[ingredients]
Ingredients
Serves 2

2 large eggs
Salt and freshly ground black pepper
Knob of unsalted butter
1 tbsp soft cream cheese
1 tsp Dijon mustard
1 tsp caviar (Now suggests: salmon roe or lumpfish caviar could be a cheaper option)
Thin strips smoked salmon and snipped fresh chives, to garnish
[/ingredients]

Method
1. Carefully crack the top off each egg and drain into a bowl, reserving the shell. Season the eggs and lightly beat together with a fork.

2. Melt the butter in a heavy-based pan over a low heat. Swirl the butter around the sides of the pan so that it coats the sides. Add the beaten eggs and cook over a medium heat for 2 minutes, or until the eggs are half set.

3. Take the pan off the heat, add the cream cheese and mustard and keep stirring, returning to the heat if necessary, until the eggs are soft and creamy.

4. Spoon the scrambled eggs back into the shells and set into egg cups, then top each one with half a teaspoon of the caviar. Garnish with a swirl of smoked salmon and a tiny sprinkling of chives.


Taken from Ready Steady Cook: Ten Minute Cookbook (RRP £14.99). Now readers can buy this great cookbook for the special price of £12.99 plus free UK p&p.

To order, please call 01206 255800 and quote the reference 'Now'.