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Baked eggs with herbs

eggs en cocotteRecipe of the Month – July

Baked eggs with herbs (low histamine recipe)

From Page 151 of “Is Food Making You Sick?”

Ingredients

  • 8 free-range pastured eggs
  • 160ml (1/2 cup) thick, whipped cream of your choice [page 97], [page 102]
  • 2 green salad onions or spring onions, thinly sliced
  • 1/4 cup finely chopped fresh chives
  • salt and freshly ground black pepper
  • rice bran oil
  • toasted bread [“Breads” on page 193], sliced into fingers, to serve
  • butter or other HIT-friendly spread for the toast

Instructions

  • Preheat oven to 200°C. Brush the insides of eight 125ml (1/2-cup) capacity ovenproof ramekins with rice bran oil.
  • Break an egg into each ramekin.
  • Pour the cream onto the eggs, sharing it evenly among ramekins. Sprinkle the chopped vegetables over the top and season with salt and pepper.
  • Set ramekins on a baking tray in the oven, and cook for 10 minutes or until eggs are set according to your preference.
  • Serve hot, accompanied by buttered toast fingers.