One of my favourite breakfast egg dishes are coddled eggs. I know it sounds weird as it’s a little too close to curdled but that’s not it at all. I looked up the definition in the dictionary and just loved what they wrote – “to treat with excessive indulgence”. So these are eggs which have been treated with excessive indulgence. Nice.
So for some Saturday morning coddling we had coddled eggs (see recipe below), with 100% rye bread toast soldier from Knead bakery and a pile of freshly chopped herbs from the garden. I think there is nothing excessive in this indulgence just serious goodness!
The herby mix here also warrants some elaboration. This isn’t just chopped herbs - they are herbs chopped with fresh garlic and sprinkled with a little salt, chilli and some curry powder. This fire cracker of a mixture served on top of poached eggs, in an omelette, with grilled tomatoes or over mushrooms will zing up your breakfast like nothing else! And they look fabulous too!
Now for the egg recipe:
Two eggs per person
4 Tbsp sour cream per person
¼ of a clove of garlic per person, finely chopped
1 tsp of chopped chives per person
1 pinch of salt per person
Pre Heat your oven to 200˚. Place the wrack in the middle of the oven. Boil a kettle full of water and fill a small roasting pan with the hot water.
Mix up your sour cream, garlic, salt and chives. Spoon two table spoons at the bottom of a ramekin or tea cup. Crack in two egg and top this with another two table spoons of the sour cream mixture. Place the ramekins into the water filled roasting pan and bake for 15 – 20 minutes. You want the yolks to be runny but the egg white to have set. You can check this by breaking the surface with a knife if needed.
Serve immediately while hot. Be careful when serving to children as the ramekins are hot, you can quickly bunk the ramekin in cold water if you are concerned.