Eggs A La Kitchener
A classic and elegant way to enjoy a perfectly cooked and creamy coddled egg, this recipe combines the richness of butter, the freshness of parsley, and the simplicity of seasoning with salt and pepper. It's a delightful dish that is both comforting and sophisticated, making it a lovely addition to a leisurely breakfast or brunch.
— Constant Cookbook
Ingredients
- 2 tsp. unsalted butter
- Salt and freshly ground pepper, to taste
- 1 egg
- 1 fresh flat-leaf parsley sprig, chopped
Instructions
- Have a large lidded saucepan filled with 1 to 2 inches of simmering water ready.
- Place 1 tsp. of the butter in the bottom of an egg coddler and season with salt and pepper. Break the egg into the coddler and top with the remaining 1 tsp. butter. Season with salt and pepper and sprinkle with the parsley. Screw on the lid, put the coddler in the pan of simmering water and cover. Simmer for 8 to 9 minutes. Serve the egg in the coddler.
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