French Coddled Egg
The white is just set and the yolk is runny: pure indulgence! Make it even more decadent with thick crème fraîche, crispy bacon or sauteed mushrooms...
- x 4
2 hearty slices
Dairy productsPDO Poitou-Charente Butter3 tsp •See the article
Oil & oilseedsPDO Vallée des Baux-de-Provence Olive Oil1 tsp •See the article
Sauces & condimentsFleur de sel de Guérande sea salt PGI
Preheat the oven to 230 °C on the broil setting. Butter 4 ramekins. Separate the eggs, putting one white in each ramekin and setting the yolks aside. Place the ramekins in a large pot and add cold water until it comes up to 3/4 of their height.
Meanwhile, slice the bread into 8 nice strips. Toast them in a fry pan with the butter and olive oil.
Remove the ramekins from the pot. Gentle place one raw yolk on each cooked egg white. Place the ramekins under the oven broiler for 3 minutes. Remove the Baked Eggs from the oven. Garnish each ramekin with a pinch of fleur de sel and a bit of freshly ground pepper. Serve with the crispy toast strips.
Red wine: Chiroubles.