1.2kg courgettes, sliced
4 cloves of garlic, peeled
Salt and pepper
Prepare the courgettes.
Put the courgettes in a pot and cover them with salted water. Add the garlic to the water. Bring the water to the boil and cook the courgettes for 15 minutes. Drain the courgettes well and press them lightly to get rid of as much of the water as possible.
Puree the courgettes.
Place the courgettes into a blender and puree them adding the butter a little at a time. When a fine puree is reached, season well with salt and pepper and a pinch of nutmeg.
Bake the eggs.
Divide up the courgette puree into 4 remequins and break an egg in the middle of each one. Place in a preheated oven at 200C and bake for 4 minutes. Remove from the oven and drizzle over some olive oil and sprinkle over some freshly ground black pepper.