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The Fabulous Baker Brothers' Coddled eggs with wild mushrooms & lovage
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The coddled egg has the texture of poached egg but with the addition of seasonings. Ask your grandmother for coddling pots, or use ramekins with a lid of tin foil. - The Fabulous Baker Brothers
Recipe from 'The Fabulous Baker Brothers Glorious British Grub' book, out on 28 February.
100g or large handful of wild mushrooms, such as chanterelles or trompettes, torn into small pieces if large
1 tbsp butter, plus extra for greasing the pots
Large pinch of chopped lovage or parsley
8 large eggs
Splash of double cream
Salt and pepper
4 slices of bread, freshly toasted
1. First sauté the mushrooms. In a frying pan heat the butter until foaming. Add the mushrooms and toss around. When the mushrooms are starting to soften, season and remove from the heat. Add the lovage and toss through.
2. Grease the inside of four coddling pots or small ramekins and divide half the mushrooms between them.
3. Crack 2 eggs into each one, and spoon the remaining mushrooms on top. Splash some cream on top and a pinch of seasoning.
4. Place the coddle pots or ramekins into a sauté pan of gently simmering water. Gently cook for 5–6 minutes or until the egg whites have just set. Serve immediately with hot buttered toast.