Instructions: *Note: Shortcrust pastry should be made with 8 oz flour, preferably whole wheat.

Sieve both the soft cheeses to make a smooth mixture. Beat in about 2 tablespoons each coarsley chopped parsley, mint and chives to make a prettily green-flecked mixture. Add salt, pepper and the milk.

Use half the pastry to line a pie plate measuring about 8 1/2 inches across the top. Put the cheese mixture into it, make four hollows with the back of a spoon and break an egg into each. Season the eggs with a pinch of salt, a good grinding of pepper and scatter more herbs over the top-at least 3 tablespoons of mint and perhaps 1 of chives.

Cover with remaining pastry. Seal, flute, glaze and make a few steam slits in the usual way. Bake on a preheated baking sheet at 425 F (220 C)

gas mark 7 for 25 minutes, then at 375 F (190 C) gas mark 6 for 15 minutes.

Cool for 5-10 minutes before serving with a tomato salad or a green salad.

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