Eggs baked in caper paste

Eggs baked in caper paste

Jaja z masłem kaparowym

By
From
Borsch, Vodka and Tears
Makes
4
Photographer
Bonnie Savage

This recipe is a great starter, or an accompaniment to aperitifs. The paste and the crumbs can be prepared ahead of time, and the ramekins can be lined with the paste, then covered and refrigerated. This will save you time if you are entertaining — they make a great dinner party appetiser.

Ingredients

Quantity Ingredient
1 garlic clove
2 tablespoons small salted capers, soaked in water for 20 minutes and drained well
30g unsalted butter, plus 10 g extra
20g panko
2 tablespoons finely grated parmesan cheese
1 tablespoon finely chopped flat-leaf parsley
4 eggs

Method

  1. Put the garlic in a mortar and use a pestle to pound it to a paste (if using capers in vinegar you can aid the grinding by adding a pinch of salt).
  2. Add the capers and the 30 g butter and continue to pound into a paste. Alternatively you can place it all into a bowl and process with a stick blender, scraping down the sides, until a paste is formed.
  3. Melt the remaining butter and add the panko, parmesan and parsley, making sure the butter gets evenly distributed early before it can soak into the panko. Try not to break up the panko too much.
  4. Preheat the oven to 200°C. Divide the caper paste (about 1 large teaspoon per portion) between four 125 ml ramekins, oven-safe tea cups or even the holes of a muffin tray. Press the paste out with your fingers so that it covers the bottom of each ramekin and comes about 1 cm up the sides.
  5. Crack an egg into each ramekin, then sprinkle the crumb mixture evenly over each egg, being careful not to break the eggs. Bake in the oven for 6–8 minutes, depending on how firm you like the yolks.
Tags:
Polish
Poland
European
restaurant
bar
Borsch
Vodka and Tears
Vodka
Tears
Melbourne
Benny
Roff
booze
prahran
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