Coddled eggs

Strain the mix and do a reduction till you get half the amount of liquid. Add butter, salt and pepper. Blend the foam until you get an emulsion.
By epicure
Published on Wednesday, 24 Apr 2013
Type of Meal
Breakfast / Brunch
Level of Difficulty

Serves 1 Prep time 5 minutes
Cook time 15 minutes

1 egg
1 tsp crème fraiche
salt and pepper, to taste
1 asparagus tip

bread emulsion
200g farmer’s bread
1 litre clear chicken stock
50g butter
salt and pepper

• Place cracked egg, crème fraiche, asparagus tip and salt and pepper in an oven-proof cup or ramekin.
• Bake in a steam oven for 5 minutes at 100ºC.
• Bake the bread in the oven for 10 minutes until slightly golden, then soak the bread in the chicken stock for 2 hours.
• Strain and reserve the liquid. Reduce the chicken stock till half its original amount remains. Add butter, salt and pepper and blend until it reaches a thick emulsion.
• When the egg is ready, top with homemade bread emulsion and serve.