Cream eggs

Recipe from: 2/25/1993 12:00:00 AM
Ingredients 4
Servings 1
Minutes 5 min


Serving Change
  • 1
    roll (250 g) chicken liver spread (for spreading on sandwiches)
  • 6
  • 30
    sour cream
  • salt and pepper to taste


5 min
Preheat the oven to 180 ºC (350 ºF). Spray six ramekins with non-stick spray. Cut the chicken liver spread into 1 cm-thick slices and place two slices in each ramekin. (If the spread is too soft to slice, place it in the freezer for a few minutes to make it easier to cut.) Break an egg over the liver spread slices in each ramekin and spoon 5 ml sour cream on top. Season with salt and pepper. Place the ramekins in an oven pan half-filled with boiling water. Cover with aluminium foil and bake for 15-20 minutes or till the eggs are done. Remove the foil during the last 5 minutes. Serve immediately. Serves 6.

Read more on: bake  |  eggs


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