Recipe: Coddled eggs with crunchy croutons and smoked salmon
- 1 1/2 cups cubed firm white bread
- 1 1/2 tbs olive oil
- 1/2 cup (6 tbs) chopped herbs, (such as chives, parsley and thyme)
- 150g baby spinach leaves
- 6 large free-range eggs
- 1 cup (250ml) thick cream
- 12 slices smoked salmon
- Preheat the oven to 170°C.
- Toss bread cubes with oil and 2 tablespoons chopped herbs. Spread onto a baking tray and toast in oven for 8 minutes or until crisp and golden. Set aside.
- Wash spinach and, without draining, place in a saucepan over medium heat. Allow to wilt, remove from pan and rinse under cold water. Squeeze to remove excess water, then season.
- Butter 6 small heatproof glasses or egg coddlers. Divide spinach between them, break an egg into each and drizzle with cream.
- Sprinkle with remaining herbs and season with salt and pepper. Cover each glass tightly with foil (or clip lids, if using coddlers) and place in a saucepan of simmering water so water comes halfway up the sides. Simmer for 6 minutes, remove from heat and leave eggs to sit in the water for another 4 minutes.
- Place eggs onto serving plates in their glasses, serve with the croutons and smoked salmon.
Number of servings (yield): 4
Meal type: breakfast
Culinary tradition: USA (General)