There is nothing better on a rainy Sunday morning than twisting open the top of an egg coddler and tucking in with a piece of hot buttered toast to the side. If you have never seen a coddler, they are porcelain egg cups with a silver lid as mine shown below. You can buy them in two sizes. I have two small and two large ones. The small ones have only room for the egg and a little cream while the large ones give you space to be creative.
Coddled eggs are something that you can use your imagination with. Here is the way I prepared them on this particular Sunday morning...
Coddled eggs with Alsace sausage
2 large egg coddlers
2 large fresh eggs
1 thin slice of Alscace sausage (cervelat), chopped (use a piece of sandwich salami if you cannot get cervelat)
cream or half and half
Butter the inside of the coddler. Place a little of the chopped sausage in the bottom of the coddler topped with about a teaspoon of cheese. Now break the egg into the coddler. Add more sausage and cheese on top of the egg. Pour about a teaspoon of cream over the top and screw on the lid. Place the egg coddler into a pan of boiling water which comes to half way up the coddler. Simmer with lid askew for 5 to 6 minutes. Enjoy!
*** I will show you another way to create coddled eggs for those unable to get an egg coddler in my next post. ***
Bon appitit or eet smakelijk!