23 min

French Coddled Egg

Name: French Coddled Egg
Cook time: 23 min
Yield: 4
Ingredients: x 4.00 eggs; 2.00 hearty slices Sourdough Bread; 3.00 tsp Charentes-Poitou Butter PDO; 1.00 tsp Vallée des Baux-de-Provence Olive Oil PDO; Fleur de sel de Guérande sea salt PGI; Ground pepper

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...

Ingredients For

eggs x 4
Sourdough Bread

2 hearty slices
Charentes-Poitou Butter PDO

3 tsp See the article
Vallée des Baux-de-Provence Olive Oil PDO

1 tsp See the article
Sauces & condiments

Fleur de sel de Guérande sea salt PGI

See the article
Ground pepper

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Preparation

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.

Cook the egg whites over low heat until they start to set (about 10 minutes).

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.