Irish Baked Eggs

Name: Irish Baked Eggs
Ingredients: 1 celery rib; 1 medium potato, peeled; 1 small carrot, peeled; 2 button mushrooms; 1 garlic clove, peeled and sliced; 1 spring onion, chopped (scallion); 1/2 ounce butter; 1 tomatoes, sliced; 1 teaspoon cornflour (cornstarch); 5 fluid ounces milk; salt and pepper; 2 eggs; grated cheese, to finish

13 ingredients

7 steps

Ingredients

1 celery rib
1 medium potato, peeled
1 small carrot, peeled
2 button mushrooms
1 garlic clove, peeled and sliced
1 spring onion, chopped (scallion)
1/2 ounce butter
1 tomatoes, sliced
1 teaspoon cornflour (cornstarch)
5 fluid ounces milk
salt and pepper
2 eggs
grated cheese, to finish

Directions

1

Preheat the oven to 160 C, 325 F, gas mark 3.
2

Chop the celery, potato and carrot finely, place in a pot and add just enough water to cover the vegetables.
3

Bring to the boil , simmer for 5 minutes then drain; place vegetables into an ovenproof soup bowl.
4

Slice the mushrooms and fry them in the butter until softened with the spring onion and garlic; layer over vegetables in the bowl then place the tomato slices on top of that.
5

Pour the milk into a saucepan; mix the cornflour with a small amount of the vegetable cooking water and add to the milk; bring to the boil stirring constantly, then season the milk and pour over the vegetables.
6

Place the soup bowl in the oven and bake for 15 minutes or until the mixture starts to bubble; remove from the oven and with the back of a spoon press down onto the mixture to make one dent for each egg; crack the eggs into the dents.
7

Sprinkle with a little grated cheese and return bowl to the oven for about 5 minutes until the cheese has melted and the eggs are set but not hard.