Cheesy Coddled Eggs with Smoked Fish, Sorrel & Dill

Serves	4
Prep time	5 minutes
Cook time	12 minutes
Total time	17 minutes
Allergy	Egg, Milk
Meal type	Breakfast, Lunch, Snack, Starter
Misc	Serve Hot
Occasion	Casual Party, Christmas, Easter
Region	British
By author	Karen S Burns-Booth

A wonderful recipe for breakfast, brunch or high tea, the eggs are coddled with smoked fish, sorrel, capers, dill and cheese for a tasty meal in a pot! Serve with crisp-breads, toast or crackers.

Ingredients

4 free-range eggs
125g to 150g cooked smoked fish (such as smoked haddock, smoked salmon, smoked cod etc)
8 to 12 sorrel leaves, finely chopped
fresh dill, finely chopped
4 to 6 teaspoons capers, drained
salt and white pepper
8 teaspoons grated Parmesan or Grana Padano cheese
a little milk
butter, for greasing

Note

A wonderful recipe for breakfast, brunch or high tea, the eggs are coddled with smoked fish, sorrel, capers, dill and cheese for a tasty meal in a pot! Serve with crisp-breads, toast or crackers.

Directions

Step 1	Butter the egg coddlers, bottom and sides as well as underneath the lid.
Step 2	Start to build the recipe by adding half of the ingredients to each coddler in this order: smoked fish chopped sorrel, dill, capers, cheese and salt and pepper.
Step 3	After the first layer of ingredients, break the eggs into each coddler and layer once again, ending with the cheese.
Step 4	Spoon a little milk (about a teaspoon) over the top and secure the lids according to the type of coddler you are using - such as bands or screw lids.
Step 5	Place the filled egg coddlers into a sauce pan, and pour boiling water into the pan so it comes half way up the sides of the coddlers.
Step 6	Boil for the following times: Very soft eggs = 7 to 8 minutes; soft eggs - 8 to 9 minutes and hard eggs = 11 minutes to 12 minutes.
Step 7	Once cooked to personal preference, carefully take the coddlers out of the pan, using a tea towel if necessary as they will be hot. Remove the lids and serve with rye crispbreads, toast, bread or crackers.