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Brunch Coddled Eggs 8 ways

Prep

Cook

Total

Yield 8 cocottes

Ingredients

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

Recipe by Leeks and High Heels at https://leeksandhighheels.com/recipes/spring/easter-brunch-coddled-eggs-8-easy-ways/