Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Shortcrust pastry
-- (see note)
6 oz Curd cheese
4 oz Cottage cheese
2 oz (generous) mature cheddar
4 Eggs
2 tb Milk (or more)
Fresh mint, parsley chives
Beaten egg to glaze

*Note: Shortcrust pastry should be made with 8 oz flour, preferably
whole wheat.

Sieve both the soft cheeses to make a smooth mixture. Beat in about 2
tablespoons each coarsley chopped parsley, mint and chives to make a
prettily green-flecked mixture. Add salt, pepper and the milk.

Use half the pastry to line a pie plate measuring about 8 1/2
inches across the top. Put the cheese mixture into it, make four
hollows with the back of a spoon and break an egg into each. Season
the eggs with a pinch of salt, a good grinding of pepper and scatter
more herbs over the top--at least 3 tablespoons of mint and perhaps 1
of chives.

Cover with remaining pastry. Seal, flute, glaze and make a few
steam slits in the usual way. Bake on a preheated baking sheet at
425 F (220 C) gas mark 7 for 25 minutes, then at 375 F (190 C) gas
mark 6 for 15 minutes. Cool for 5-10 minutes before serving with a
tomato salad or a green salad.

Source: Philippa Davenport in "Country Living" (British), May 1988.
Typed for you by Karen Mintzias

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