1lb/450g Jerusalem artichokes 1 1/4pt/850ml vegetable stock 1/2oz/15g unsalted butter salt and freshly ground black pepper 4 fresh eggs dash of vinegar 4 Tbs. double cream 1oz/25g Cheddar cheese, grated
Instructions
1) Peel artichokes and place in a pan. Pour over vegetable stock and bring to the boil. Cook until soft, then drain.
2) Mash artichokes until almost smooth with butter, salt and freshly ground black pepper. There should be about 12oz/350g.
3) Poach the eggs in water with a little vinegar. Remove with a slotted spoon and drain on kitchen paper.
4) Neaten the edges with a round cutter to make them the same size as the remekins.
5) Butter four ramekins, then divide the hot puree between them. Top with an egg. Spoon a Tbs. of cream over each one, then top with a little grated Cheddar. Flash under the grill so the cheese just starts to melt, to make sure eggs stay soft.
