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PEPPADEW® Peppers Recipe

PEPPADEW® Eggs Recipe


1 Tbsp olive oil
Salt and pepper
2 shallots, very finely chopped
1 Tbsp chopped fresh tarragon
1 small garlic clove, crushed
120ml Crème Fraiche
2-3 PEPPADEW® peppers, chopped
4 eggs
225g baby spinach leaves
4 Tbsp grated Parmesan Cheese
2 Tbsp water

Additional Info
  • Makes 4


Preheat the oven to 170 C. Heat the oil in a pan and fry the shallots, garlic, and PEPPADEW® peppers until the onions are soft but not colored. Add the spinach leaves and cover the pan. Cook, shaking the pan frequently, until the spinach has wilted. This will only take a few minutes. Drain in a sieve and press out the excess liquid with a spatula. Stir in salt and pepper to taste. Divide the spinach mixture between the 4 ramekins. Stir two thirds of the tarragon in to the crème fraiche and divide half of the mixture between the ramekins. Break 2 eggs into each ramekins and top with the rest of the crème fraiche. Mix the remaining tarragon with the Parmesan and sprinkle over the top. Place the ramekins in a roasting pan, pour in boiling water to come halfway up their sides and bake for 12-15 minutes or until the egg whites are set. The yolks should still be runny.

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