Coddled Eggs with Smoked Salmon & Dill


Coddled Eggs with Smoked Salmon & Dill


Coddled Eggs with Smoked Salmon & Dill

A friend called me eccentric recently, and I have to admit to being a bit taken aback – I mean I know I may be a trifle unconventional or even Bohemian, but eccentric is usually associated with batty old ladies who boil Brussels sprouts in the kettle, have cat-food on toast, go shopping in their slippers and wear their underwear outside their cloths, none of which I do! But back to the eccentric title that I am writing about today – I AM an EggCentric Ambassador for British Lion Eggs and The British Egg Information Service, and as an eggy ambassador I have been asked to share different recipes that use eggs, but that are simple to prepare and cook. There can be nothing simpler than a coddled egg, it’s slipped into a special container and cooked in a pan of boiling water until softly set, creamy and unctuous; and today’s recipe for Coddled Eggs with Smoked Salmon & Dill, is JUST the recipe for any special occasion breakfast, brunch, supper or high tea, and would make a VERY romantic dish for Valentine’s day too.


Coddled Eggs with Smoked Salmon & Dill

I cook (and bake) with eggs nearly everyday – they are nature’s fast food, conveniently packaged and essential ingredient to any recipe, as well as being pretty damn good on their own. So, being an Egg Ambassador is a piece of cake for me, or should I say as easy an boiling an egg! However, eggs can often be relegated to the “extra ingredient” category, which is a shame, as I think they should be allowed to shine as the main protagonist in recipes……and there is nothing better than a coddled egg to highlight the deliciousness of an egg which is served as the main event. Today’s recipe also shows just how easy it is to cook an egg in a special way, with the added ingredients being smoked salmon, crème fraiche (or sour cream), fresh dill and red onions – elegant and tasty, forget scrambled eggs with smoked salmon, this IS the way to go for a delectable and sophisticated egg dish. And, if you are not the proud owner of specialised eggs coddlers, as I am, then this recipe can be easily adapted to cook in tea cups or ramekins, similar to Oeufs en Cocotte (Eggs en Cocotte).


Coddled Eggs with Smoked Salmon & Dill

I hope that today’s recipe titillates your taste-buds and makes you reach for a box of British Lion eggs…..and if smoked fish isn’t your thing, or you want to serve this dish to the children, then just omit the smoked salmon and use chopped ham instead. There all sorts of variations that you can do with this coddled egg recipe, and I will add my ideas below. So, I hope my message today that eggs CAN be more exciting than boiled, fried, scrambled or poached has inspired you to get cracking and whisk up some coddled eggs – and, I am VERY sorry for the cheesy puns! Karen 

Disclaimer: Commissioned work with British Egg Industry Council.  


Coddled Eggs

Coddled Eggs with Smoked Salmon & Dill

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.


Coddled Eggs with Smoked Salmon & Dill

Coddled Eggs Variations:

“The Three-Minute Egg” Just add an egg to a buttered coddler, season to taste with salt and pepper and cook in boiling water for 7 to 8 minutes.

Cheesy EggsButter the coddler and add an egg, season to taste then cut 15g of cheese into small cubes, or grate it, and add it to the egg; cook in boiling water for 10 minutes.

Ham and EggsButter the coddlers and add 15g of chopped ham to the coddler; add the eggs and seasoning and cook in boiling water for 10 minutes. 

Farmhouse EggsButter the coddlers and add 2 x chopped fried mushrooms, 1 x slice of grilled streaky bacon that has been crumbled to the coddler; add the egg and cover with 15g of grated Cheddar cheese – cook in boiling water for 11 to 12 minutes.

My OTHER Coddled Egg Recipe is Here:

Cheesy Coddled Eggs with Smoked Fish, Sorrel & Dill

Cheesy Coddled Eggs with Smoked Fish, Sorrel & Dill

Eggy Notes:

• Eggs can be exciting – they are not just for boiling and scrambling, you can use them in interesting dishes that are innovative and tasty
• Eggs can help to make a healthy meal in minutes
• Egg based meals can fit in with a busy and active lifestyle
• Eggs are a great source of protein and vitamins and minerals, combined with plenty of veg they can make a healthy meal at any time of day
• Eggs keep you feeling fuller for longer and are a healthy fast food


British Lion Eggs

More Egg Recipes Here:

Egg Recipes


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