Coddled eggs with smoked trout and herbs

Cooking Eggs Coddled eggs with smoked trout and herbs

Create a stylish breakfast for that special someone with these coddled eggs and smoked trout treats.

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

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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 tbsp chopped dill
1 tbsp finely chopped chives
Toast soldiers, to serve

Adv

Autors
Preparation time
10
Cooking time
12
Difficulty
Hard
Serves
6 people
Method
Baking
Category
Eggs
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