Coddled eggs

Rich, gooey coddled eggs with crunchy sourdough toast soldiers.

Servings: 4 serves

Author: Andrea

Prep Time:
5 minutes

Cook Time:
15 minutes

Total Time:
20 minutes

Savoury

breakfast

Instructions

1 Preheat oven to 180ºC.
2 Prepare four heatproof ramekins by rubbing sides with half of the amount of
butter.
3 Place remaining butter in a frypan over medium heat. Pan fry pancetta batons for
2-3 minutes before adding spinach. Allow spinach to wilt. Divide mixture among
the four ramekins.
4 Crack one egg into each ramekin. Top with a tablespoon of cream, a tablespoon of
cheese, and a pinch of the salt and pepper.
5 Place ramekins into a baking dish. Fill the baking dish with boiling water until
they reach halfway up the sides of the ramekins. Bake eggs for 12-15 minutes
until the eggs are just cooked and gooey.
6 To make the sourdough soldiers: heat olive oil in a frypan over medium heat. Add
bread in and cook for 2-3 minutes each side until golden and crispy.
7 Serve toast soldiers alongside coddled eggs.