Cream eggs

Name: Cream eggs
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 1.00; 6.00 eggs; 30.00 ml sour cream; salt and freshly ground black pepper to taste

6 servings Prep: 5 mins, Cooking: 20 mins

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Eggs

By Food24 November 03 2009

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Ingredients (4)

1.00
6.00	eggs
30.00 ml	sour cream
	salt and freshly ground black pepper — to taste

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Method:

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.