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Coddled eggs with crunchy croutons and smoked salmon
Coddled eggs with crunchy croutons and smoked salmon
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Prep Time:
15 minutes
Cook Time:
18 minutes
Total Time:
33 minutes
Elevate your morning with this gourmet breakfast idea.
Ingredients:
  • 375.00 ml cubed firm white bread
  • 27.30 gm olive oil
  • 125.00 ml (6 tbsp) chopped herbs, (such as chives, parsley and thyme)
  • 6 large free-range eggs
  • 250ml thickened cream
  • 12 slices smoked salmon
Instructions:
  • Heat your oven to 170°C.
  • Coat bread cubes in oil and 2 tablespoons of fresh herbs. Arrange on a baking tray and bake until golden and crispy, about 8 minutes. Cool and reserve.
  • Wash the spinach and transfer directly to a saucepan over medium heat to wilt. Remove from pan, rinse under cold water, squeeze out excess water, and season to taste.
  • Grease 6 small heatproof glasses or egg coddlers. Equally distribute spinach among the glasses. Crack an egg into each glass and pour a bit of cream on top. Sprinkle with the rest of the herbs and season with salt and pepper. Cover each glass securely with foil (or clip lids for coddlers) and carefully place them in a saucepan with simmering water, ensuring the water comes halfway up the sides of the glasses. Let it simmer for 6 minutes, then remove from heat and allow the eggs to sit in the hot water for an additional 4 minutes.
  • Serve the eggs in their glasses along with the croutons and smoked salmon on serving plates.

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