- 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.