Ingredients
1 tsp unsalted butter, for greasing
2 tbsp sweetcorn kernels, cut from the cob
25g/1oz runner beans, trimmed, chopped
½ red chilli, finely chopped, plus extra to garnish
4 free-range eggs
4 tbsp double cream
pinch paprika
Method
1. Preheat the oven to 180C/350F/Gas 4. Grease two ramekin dishes with a little butter.
2. Bring a pan of salted water to the boil, add the sweetcorn kernels and boil for 2-3 minutes, or until just tender. Drain well and refresh in cold water.
3. Divide the blanched sweetcorn kernels and the chopped runner beans equally between the two ramekins, then sprinkle over the chopped chilli.
4. Break two of the eggs into each ramekin, then pour half of the cream on top of each. Sprinkle over the paprika.
5. Place the ramekins onto a baking tray, then transfer to the oven and bake for 6-8 minutes, or until the eggs have just set (when the eggs have set, the contents of the ramekin will wobble slightly when shaken gently, but the mixture will not split).
6. To serve, place one of the ramekins into the centre of each of two serving plates. Garnish with the remaining chopped red chilli.
