Jerusalem Cocottes

450 g/1 lb Jerusalem artichokes, scrubbed
salt
150 ml/1/2 pint plain low-fat yogurt
freshly ground white pepper
4 eggs
chopped parsley, to garnish
Preheat the oven to moderate (180 °C/350 °F, Gas Mark 4).

Cook the artichokes in boiling salted water for about 20 minutes or until tender. Peel off the skins and mash the artichokes well. Stir in the yogurt and season with salt and pepper. Alternatively, work the ingredients to a smooth puree in a blender.

Spread the mixture into 4 individual ovenproof dishes or a large baking dish. Make 4 hollows for the eggs and crack an egg into each hollow.

Bake in the oven for 10 to 15 minutes or until the eggs are just set. Garnish with chopped parsley and serve hot.

SERVES 4