Coddled eggs
Rich, gooey coddled eggs with crunchy sourdough toast soldiers.
Servings: 4 serves
Ingredients
- 60 g butter
- 100 g pancetta or streaky bacon cut into thin batons
- 40 g baby spinach
- 4 large eggs as fresh as possible
- 4 tablespoon 80mL cream
- 4 tablespoon parmigiano reggiano finely grated
- 1 teaspoon flaky salt
- 1 teaspoon black pepper
Sourdough toast soldiers
- 4 slices of thickly cut sourdough bread cut into soldiers
- 4 tablespoon 80mL olive oil
Instructions
- Preheat oven to 180ºC.
- Prepare four heatproof ramekins by rubbing sides with half of the amount of butter.
- Place remaining butter in a frypan over medium heat. Pan fry pancetta batons for 2-3 minutes before adding spinach. Allow spinach to wilt. Divide mixture among the four ramekins.
- Crack one egg into each ramekin. Top with a tablespoon of cream, a tablespoon of cheese, and a pinch of the salt and pepper.
- Place ramekins into a baking dish. Fill the baking dish with boiling water until they reach halfway up the sides of the ramekins. Bake eggs for 12-15 minutes until the eggs are just cooked and gooey.
- To make the sourdough soldiers: heat olive oil in a frypan over medium heat. Add bread in and cook for 2-3 minutes each side until golden and crispy.
- Serve toast soldiers alongside coddled eggs.