CHICORY BAKED EGGS
SERVES 2
as a starter, Sunday supper, or brunch
knob butter for greasing
1tbsp olive oil
1 head red chicory, sliced
1/2 garlic clove, crushed
1 tsp thyme leaves
60g soft crumbly cheese -I used Munster
2 medium free-range eggs
Preheat the oven to 200C/fan180C/gas 6. Butter 2 x 10cm ramekins.
Heat the olive oil in a small saucepan over a medium heat. Fry the chicory for 3 minutes until wilted, then add the garlic. Stir through and keep on the heat for another minute. Season with salt and pepper to taste.
Distribute the chicory between the 2 ramekins and top with the crumbled cheese. Crack an egg on each and place in the oven for 5-7 minutes until the white of the egg has hardened and the cheese is bubbling. Remove from the oven and serve.
