Coddled Eggs with Smoked Salmon & Dill
Print recipe
| Serves | 1+ |
| Prep time | 5 minutes |
| Cook time | 12 minutes |
| Total time | 17 minutes |
| Allergy | Egg |
| Meal type | Appetizer, Breakfast, Lunch, Snack, Starter |
| Misc | Gourmet, Serve Hot |
| Occasion | Christmas, Easter, Formal Party, Valentines day |
| Region | British |
| By author | Karen Burns-Booth |
A delectable way to serve eggs, these coddled eggs are gently cooked in egg coddlers (or tea cups and ramekins) with smoked salmon, dill and crème fraiche until just set - they are then served with extra smoked salmon, dill and crème fraiche along with fingers of toasted rye bread and red onions. They make an elegant and sophisticated dish for breakfast, brunch, supper or high tea for Valentine's Day or Easter.
Ingredients
- butter
- 1 slice of smoked salmon per person (torn into small pieces)
- 1 large free range egg per person
- 1 tablespoon crème fraiche (or sour cream)
- 1 tablespoon chopped fresh dill weed (or bronze fennel)
- salt to taste
- white pepper to taste
- extra slice of smoked salmon per person (to serve)
- extra crème fraiche or sour cream (to serve)
- extra chopped fresh dill weed or bronze fennel (to serve)
- 1/2 red onion, peeled and finely diced (to serve)
- 1 slice rye bread per person, toasted and cut into fingers (to serve)
Note
A delectable way to serve eggs, these coddled eggs are gently cooked in egg coddlers (or tea cups and ramekins) with smoked salmon, dill and crème fraiche until just set - they are then served with extra smoked salmon, dill and crème fraiche along with fingers of toasted rye bread and red onions. They make an elegant and sophisticated dish for breakfast, brunch, supper or high tea for Valentine's Day or Easter.
Directions
| Step 1 | Butter the inside of the egg coddlers with butter, as well as the inside of the lids too. |
| Step 2 | Layer the smoked salmon, chopped dill and crème fraiche in the buttered egg coddlers, seasoning as you go, then break the whole egg in to the middle of the layers - you need to finish with some crème fraiche on top. |
| Step 3 | Screw on the lid and place the egg coddlers in a pan of boiling water, the water must come up to the neck of the coddlers. |
| Step 4 | Simmer for 10 to 12 minutes and then gently lift the coddlers out of the water. |
| Step 5 | Place a coddler on each plate, open the coddlers and serve with rye bread fingers, extra smoked salmon, extra crème fraiche, extra chopped dill weed and the chopped red onions. |
| Step 6 | Allow one egg per person for breakfast and brunch, or two eggs per person for a more substantial lunch, supper or hight tea dish. Serve with extra bread, smoked salmon, crème fraiche and red onion accordingly. |
| Step 7 | NB: If you don't have any egg coddlers, you can cook these eggs in tea cups or ramekins, covering them with buttered foil before cooking the same way as above. |
