Name: Coddled eggs with smoked trout and herbs
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1
Ingredients: 10g butter, plus extra, for greasing; 120ml creme fraiche or thick cream; 250g smoked trout fillets, flaked into 3-4cm pieces; 6 free-range eggs, at room temperature; 20.00 ml chopped dill; 20.00 ml finely chopped chives; Toast soldiers, to serve

Coddled eggs with smoked trout and herbs

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Prep Time:
10 minutes

Cook Time:
12 minutes

Total Time:
22 minutes

Elegant breakfast featuring coddled eggs and smoked trout for a special occasion.

Ingredients:

10g butter, plus extra, for greasing
120ml creme fraiche or thick cream
250g smoked trout fillets, flaked into 3-4cm pieces
6 free-range eggs, at room temperature
20.00 ml chopped dill
20.00 ml finely chopped chives
Toast soldiers, to serve

Instructions:

Preheat your oven to 190°C. Grease 6 shallow 1-cup capacity ovenproof dishes and arrange them in a large roasting pan. Pour 1 tablespoon of cream into each dish, then place the trout pieces on top. Crack an egg over the trout in each dish. Sprinkle with herbs and add a small piece of butter on each dish.
Fill the roasting pan with water until it reaches one-third of the way up the sides of the dishes. Cover with foil and bake for 12 minutes, or until the egg whites are set but the yolks are still runny. Serve with toast.

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