Irish Baked Eggs

1. 1

   Preheat the oven to 160 C, 325 F, gas mark 3.

2. 2

   Chop the celery, potato and carrot finely, place in a pot and add just enough water to cover the vegetables.

3. 3

   Bring to the boil , simmer for 5 minutes then drain; place vegetables into an ovenproof soup bowl.

4. 4

   Slice the mushrooms and fry them in the butter until softened with the spring onion and garlic; layer over vegetables in the bowl then place the tomato slices on top of that.

5. 5

   Pour the milk into a saucepan; mix the cornflour with a small amount of the vegetable cooking water and add to the milk; bring to the boil stirring constantly, then season the milk and pour over the vegetables.

6. 6

   Place the soup bowl in the oven and bake for 15 minutes or until the mixture starts to bubble; remove from the oven and with the back of a spoon press down onto the mixture to make one dent for each egg; crack the eggs into the dents.

7. 7

   Sprinkle with a little grated cheese and return bowl to the oven for about 5 minutes until the cheese has melted and the eggs are set but not hard.

* Per serving · 4 servings · Values may vary.