1 tbsp vegetable oil (for brushing)
4 tbsp double cream
4 tbsp ricotta cheese
1 tbsp Italian herbs
1 tsp smoked paprika
4 bacon strips, diced
4 Purely Organic eggs
4 spring onions, roughly chopped
1 garlic clove, crushed
30 g rapeseed oil
4 bread soldiers
1. Preheat the oven to 180*C. Brush 4 medium size ramekins with the oil. Mix together the double cream, ricotta cheese, Italian herbs and smoked paprika in a small mixing bowl. Season with salt and pepper and add the bacon. Spoon the creamy mixture into the ramekins and crack one egg to each one of them. Put all on a baking tray and bake for 20 minutes, until the egg whites set.
2. Whilst the eggs are in the oven, prepare the spring onion oil. Blend all the ingredients together using a hand blender or a grinder. Season to taste with salt and pepper.
3. Serve the coddled eggs with a side of bread soldiers, and green spring onion oil poured over the top.