Recipe: Zucchini purée

1 Slice 3.25 lb (1.5 kg) of zucchini into rounds.

2 Pour them into a saucepan, cover with water, salt and pepper, then add the four peeled and germ-removed garlic cloves. The cooking time will be 10 minutes after boiling.

3 Drain in a colander, press your zucchini and garlic cloves hard to extract all the water.

4 Blend them while adding your 1.4 oz (40 g) of butter, season with pepper and salt, and add your grating of nutmeg.

5 Preheat the oven to 390°F (200 °C) (Gas mark 6-7).

6 Place your purée in four small earthenware dishes, then make a small hole in the center and crack an egg into it.

7 Place them in the middle of the oven and cook for four minutes.

8 Take them out and before serving, drizzle them with a dash of olive oil and a turn of the pepper mill. You can prepare your dishes in advance and only add the eggs and oven cooking when your guests are about to sit at the table.