Easter Brunch Coddled Eggs 8 Easy Ways

Brunch does not need to be complicated nor boring. I love eggs, I generally don’t eat breakfast during the week, maybe a quick granola and yogurt. So on the weekends I truly enjoy my eggs but I like a bit of originality so here my 8 coddled egg recipes, super yummy and easy.

You can make your own version by following 2 simple steps:

  • use fresh eggs
  • cook your ramekins in water bath

 

all images by Sandra Slawinski – ramekins by Le Creuset – THANK YOU Angela and your girls for the wonderful eggs.

Brunch Coddled Eggs 8 ways

Prep

Cook

Total

Yield 8 cocottes

Ingredients

  • 8 eggs
  • 200ml cream
  • 2 Brussels sprouts, chopped
  • 2 slices pancetta, cut
  • 1/2 avocado, sliced
  • few coriander leaves
  • smoked salmon, chopped
  • chives, chopped
  • 1 slice foie gras, cubed
  • 1 slice gingerbread (peperkoek), thick cut  
  • 1 slice ham, chopped
  • 2 table spoons gruyere cheese, grated
  • 1 small tomato, chopped
  • 3 basil leaves, chopped
  • leek, 5 cm, chopped lengthways
  • 2 morille mushrooms, cleaned and sliced
  • salt and pepper

Instructions

  1. Add to each coccotte 1 table spoon of cream and break 1 egg.
  2. To one add chopped Brussels sprouts and pancetta. Add to number two half the smoked salmon and half of the chopped chives. Add to number tree ham and cheese. Four add the tomato and half of the basil leaves. For number five add the leeks. To six add the morilles mushrooms. 2 remain without topping. Place ramekins in baking tray with 2 cm of water.
  3. Cook all in pre heated oven at 180C degrees for 5 to 10 minutes, depending how soft you want your eggs and knowing they will cook a little more in the ramekins by the time you get them to the table.
  4. Serve while hot. The 2 not yet topped: add in one foie gras and serve with gingerbread soldiers. The other add the avocado and coriander.

Notes

on www.leeksandhighheels.com by Sandra Slawinski

Courses Brunch

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