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Shirred Eggs with Sweet Corn

Open a pint can sweet corn, place half the quantity in a small saucepan, add half gill cream and one light tablespoon good butter. Season with two saltspoons salt, one saltspoon white pepper and one saltspoon grated nutmeg. Place the pan on the fire and let gently cook for ten minutes, mixing once in a while. Remove, evenly divide the corn into six shirred-egg dishes; carefully crack two fresh eggs in each dish, season them evenly with half teaspoon salt and two saltspoons white pepper, place the dishes in the oven for three minutes, remove and serve very hot.