Fresh Pepper Soup

Ingredients:

4 red peppers

10 cl double cream

A few leaves of basil

2 tbsp balsamic vinegar

1 tbsp dried thyme

2 eggs

Method:

1. Cut the pepper up and cook in a pan with the thyme, 80cl of water and the cream for 35 mins. Then blend.

2. Cook the eggs for 5 mins in boiling water and then peel them under cold water.

3. Make two bowls, cut the eggs in half and place an egg in each bowl. Drizzle the balsamic oil and add some basil.