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Poached eggs in white wine

  • 6 eggs
  • 3 tbsp garum
  • 6 tbsp dry white wine
  • Grease six ramekins with a tablespoon of olive oil.
  • Crack an egg into each ramekin and put them in a large pyrex dish filled with boiling water.
  • Pour gently over each egg a tablespoon of wine and half a teaspoon of garum
  • Cover the dish with a lid or silver foil and place in a pre-heated oven at 190°c/380°f/Gas mark 5 for 15 minutes.
  • Serve hot.
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