(Attempt at) Coddled eggs with croutons

Instead of the usual poached eggs for a weekend breakfast, Craig found a recipe for these coddled eggs from one of our favourite cookbooks, 5 of the Best, by Valli Little, which allowed him to try some home grown spinach for the first time. Although it doesn’t look as elegant as the one in the cookbook, it was easy to do and very tasty – he just wished he had cooked more than one.

Serves 1

  • 1 slice of white bread, cubed
  • olive oil
  • fresh herbs, such as parsley, thyme, chives, chopped
  • 2 spinach leaves
  • 1 egg
  • cream or milk
  1. Preheat the oven to 170oC
  2. Wash the spinach and without draining place in a saucepan over medium heat, allow to wilt, remove from heat, drain and squeeze out excess water
  3. Butter a small heatproof glass, tear up the spinach and place in the glass, break an egg onto the spinach, drizzle with cream or milk, then sprinkle some of the herbs, salt and pepper
  4. Cover the glass with foil and place in a saucepan of simmering water so the water comes halfway up the sides. Simmer for 6 minutes
  5. Toss the bread cubes in olive oil and the remaining herbs, spread onto a baking tray and toast for ~8 minutes until crisp and golden
  6. Once the egg has simmered for 6 minutes, remove from the heat and leave the glass in the water for a further 4 minutes
  7. Serve the glass on a plate with the croutons and enjoy
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