Everyday Epicurean

For breakfast this morning I whipped up some little damper bowls with an egg in them.

h2. Ingredients.

* 1 cup of plain flour
* 1 teaspoon of baking powder
* 1/4 teaspoon of baking soda
* 1/2 teaspoon of salt
* 1/4 to 1/2 teaspoon of tarragon leaves (dried and flaked)
* 1 Tablespoon of butter, melted
* Milk (around 1/2 cup, maybe more)
* 4 eggs
* some grated cheese

h2. Method.

Pre-heat oven to 210C.

Set aside the eggs and cheese.

Combine the other ingredients in a bowl with enough milk to form a soft but not wet or sticky dough.
Knead the dough until smooth. Roll into a cylinder and cut into four equal parts.
Now using your thumb and fingers, form a basic pinch-bowl out of each of pieces of dough. Use the bench to make the bottom flat and ensure the sides are high enough so that an egg won’t run out.

Place some grated cheese in the bowls and crack an egg into each bowl. Sprinkle with a little salt and pepper.
Place on a greased baking dish and bake for 20 minutes, turning the temperature down to 180C after 10 mins.

Sprinkle some cheese over the eggs and grill for 2 mins or so.

Serve. Ideally, you’d drizzle with either hollandaise or bearnaise sauce if you have some. Makes 4 serves.