"I love eggs and the way you can do so many things with them! Coddled eggs are great to have in your repertoire - perfect for breakfast or a light lunch" - Manu Feildel
- Preheat the oven to 210C/190C fan forced. Lightly butter four 250ml (1 cup) ovenproof ramekins or saucepans.
- Heat a frying pan over medium heat. Add the butter and shallot. Cook, stirring occasionally, for 5 minutes or until shallot is softened. Add the wine. Cook for 2 minutes or until liquid has reduced by half. Add the stock and bring to the boil. Cook for a further 2 minutes or until reduced by half. Add the cream and bring to the boil. Reduce heat to low. Simmer for 10 minutes or until mixture has thickened.
- Add the rocket to the cream mixture. Season. Cook, covered, for 3 minutes or until wilted. Divide half the cream mixture among the prepared ramekins. Keep the remaining cream mixture warm. Crack an egg in the centre of each ramekin. Place the ramekins in a roasting pan. Fill the pan with enough boiling water to come halfway up the sides of the ramekins. Bake for 8 minutes.
- Meanwhile, cook the bacon in a frying pan over medium-high heat for 5 minutes or until crisp. Transfer to a plate lined with paper towel to drain.
- Drizzle the coddled eggs with the remaining cream mixture, then season. Top with the bacon and serve immediately with the baguette.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set