CODDLED EGGS FINES HERBES & VARIATIONS

Ingredients

Per egg coddler:

Butter

Egg

1 teaspoon chopped parsley

1 teaspoon chopped chives

Salt & pepper

Preparation

Butter the inside of the egg coddler and the metal lid.

Beat egg with chopped parsley and chives.

Season with salt and pepper and pour into coddler.

Screw on the top (grasp the whole top, not just the lifting ring).

Stand the coddler up to its neck in a pan of boiling water.

Simmer 7-8 minutes.

Lift from water and open to serve 1.

Variations:

Egg Tarama: Scramble the egg and pour into buttered coddler. Add 2 tsp. tarama (roe); stir. Do not use salt; season with pepper only. Screw up and simmer 10-11 minutes.

Cheesy-Egg: Cut ½ oz. soft cheese into ½-inch cubes and add to the egg in the buttered coddler. Simmer 7-8 minutes. Serve with toast fingers.

Oeuf Baron: Butter the coddler and lid, then put 1 ½ tbsp. sliced mushrooms in bottom of coddler. Season with salt and pepper. Add egg; season to taste. Add 1 Tbsp. chicken liver pate. Simmer 10-11 minutes.

Ham’n’Egg: Cut ½ oz. (turkey) ham into ½-inch strips about 2 ½-inches long and line the buttered coddler with these. Add egg, season. Simmer 7-8 minutes.

Farmhouse: Fry a bacon strip; add 2 tsp. chopped onion and a chopped mushroom; cover and stew a few minutes. Empty the mixture into the egg coddler, add egg and stir. Season; place ¼ oz. slice of Gruyere cheese on top. Screw up lid. Simmer 10-11 minutes.