I had some leftover baked salmon in the fridge along with some dried coriander leaves, and my home-made roast capsicums. These were the flavour base for my eggs. You can use anything you like in these; throw in leftover shredded chicken, any herbs you like, the spices you like and so on. Then you just break a couple of eggs into the ramekin/coddler, top with a couple of tablespoons of cream, season and throw in a 190C oven for about 20 minutes. You could put the ramekins into a water bath - i.e. - put on a baking tray and fill it so the water comes halfway up the little bowls and then bake for about 10-12 minutes. You would then have legitimate coddled eggs:) But honestly who can be bothered with all that if you don't have to? I think the only difference is that the eggs may be a little more tender if coddled rather than baked, but frankly life is too short for this little blogger with the buggered knee.
recipe for 2 people:
ingredients: (based on what was lying around in the depths of my fridge)
120g salmon (or chicken)
2 spring onions snipped into small pieces with scissors
1/2 doz.small chunks of roast capsicum cut into small pieces
2 eggs per person
2-3 tbs of cream per person
handful of fresh herbs - chives or parsley would be great here
salt and pepper to taste
Place the salmon, spring onions and roast capsicum into the bottom of the lightly greased ramekins
Break over 2 eggs into each one
Pour the cream over the eggs
Add the herbs and seasoning
Bake at 190C for about 20 minutes till eggs are firm (or however you like them)
Nice with a salad or even - dare I say it? - some oven baked chips.
|yes the capsicums look weird; the olive oil has congealed in the fridge|
|ready for the oven|
This is also a great breakfast dish, or light lunch. If you have hungry husbands or children to feed, eat with salad AND chips!
|(stock image author Newtown Grafitti)|