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Manu's coddled egg with creamed rocket
Manu's coddled egg with creamed rocket
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
"Versatile eggs can be transformed into delightful coddled eggs, ideal for a tasty breakfast or a quick lunch." - Manu Feildel
Ingredients:
  • 30g butter
  • 1 French shallot, finely chopped
  • 50ml white wine
  • 100ml chicken stock
  • 100ml pouring cream
  • 200g rocket leaves
  • 4 large free-range eggs
  • 4 rashers rindless bacon
  • Sliced French baguette, toasted, buttered, to serve
Instructions:
  • Preheat your oven to 210C/190C fan forced, then gently grease four 250ml (1 cup) ovenproof ramekins or saucepans with butter.
  • 1. Heat a frying pan over medium heat, then sauté the butter and shallot until the shallot is softened, about 5 minutes. 2. Pour in the wine and cook until the liquid has reduced by half, around 2 minutes. 3. Stir in the stock and bring it to a boil. Let it simmer until reduced by half, for another 2 minutes. 4. Add the cream and bring it to a boil. 5. Reduce the heat and let it simmer on low for about 10 minutes until the mixture thickens.
  • Fold the rocket into the seasoned cream mixture until wilted. Divide half of the cream mixture among the ramekins. Keep the remaining cream warm. Crack an egg into the center of each ramekin. Place ramekins in a roasting pan and add boiling water halfway up the sides of the ramekins. Bake for 8 minutes.
  • Cook the bacon in a frying pan over medium-high heat until crisp, about 5 minutes. Remove and place on a plate lined with paper towel to drain.
  • Pour the remaining cream mixture over the coddled eggs, season, add the bacon on top, and serve promptly with the baguette.

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