baked egg custrard. image: mikkel vang and christine rudolph via taverne agency. recipe after the break2 tbsp extra virgin olive oil
1 garlic clove, minced
1/2cup onion, finely sliced
150 g smoked ham, diced
2 red capsicums, diced
4 tomatoes, skins and seeds removed, diced
1 tbsp dry sherry
1/2 cup peas, blanched
4 large eggs
salt & pepper
preheat the oven to 180 C.
in a frying pan add the olive oil and fry the garlic and onions for a few minutes.
add the ham and continue to fry.
once ready add the capsicums and tomato for 3 minutes longer before pouring in the sherry.
allow this to reduce for 5 minutes.
place this into individual earthenware baking dishes.
top with the blanched peas and carefully drop an egg onto the mixture.
season with salt and pepper and bake in the oven for 10 minutes or until the egg is cooked.