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Irish Baked Eggs
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 tomato, sliced
1 teaspoon cornflour (cornstarch)
5 fluid ounces milk
salt and pepper
2 eggs
grated cheese, to finish
1 servings 40 minutes
Preheat the oven to 160 C, 325 F, gas mark 3.
Chop the celery, potato and carrot finely, place in a pot and add just enough water to cover the vegetables.
Bring to the boil , simmer for 5 minutes then drain; place vegetables into an ovenproof soup bowl.
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.
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.
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.
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.
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