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Method :
Lightly butter four individual ramekin or
cocotte dishes and divide the prawns and dill between them. Season the
prawns with pepper and pour 15ml (1 tbsp) of cream into each dish.
Pour hot water into a medium gratin dish
to a depth of about 2.5cm (1 inch). Stand the ramekins or cocottes in
this bain marie. Bake at 180C (350F) mark 4 for 10 minutes.
Carefully break an egg into each dish,
season them lightly and cover each dish with foil. Bake for about a
further 10 minutes or until the egg whites are just set and the yolks
are still soft. Serve immediately.
Serves 4
An excellent started or light luncheon
dish served with a salad.
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