Coddled eggs with smoked trout and herbs

Recipe: Coddled Eggs With Smoked Trout And Herbs


  • 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
  • 1 tbs chopped dill
  • 1 tbs finely chopped chives Toast soldiers, to serve


  1. Preheat oven to 190°C. Butter 6, shallow 1-cup capacity ovenproof dishes then place in a large roasting pan. Spoon 1 tbs cream into each dish then top with trout pieces.
  2. Carefully break an egg over trout in each dish. Scatter with herbs and top each with a small piece of butter. Pour water into roasting pan until it comes one-third of the way up sides of dishes.
  3. Cover with foil and bake for 12 minutes, or until whites are set but yolks are still runny. Serve with toast.

Number of servings (yield): 3

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)