This recipe is easy enough for kids to follow to make their own breakfast. Egg coddlers (available in kitchen stores) are so useful if your family loves eggs.
|1 knob||Softened butter|
|1 Tbsp||Grated cheese|
|1 tsp||Chives, finely snipped|
|2||Toast bread slices, to serve|
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- Set coddler inside a medium-sized saucepan and fill with water to come three-quarters up the side of the coddler. Remove coddler and place saucepan over a medium heat. Bring the water to a gentle boil.
- Butter the coddler. (The easy way is to use soft butter and a small brush). Pour in 2 teaspoons of the cream, add half the grated cheese and half the chives. Season with salt and pepper. Break the egg into a cup, then gently slide into the coddler. Top with remaining 2 teaspoons of cream and the remaining cheese and chives. Seal closed.
- Place the coddler in the hot water and cook until the whites are set but the yolk is runny, about 8 minutes.
- Serve with toast, buttered if you wish.
- You could add 1 tablespoon chopped ham or cooked bacon, or sliced and cooked mushrooms.
- If you don't have egg coddlers, use well-buttered ramekins. Cook in a water bath in an oven at 180C. Check whether eggs are cooked after 10-15 minutes.