Scrambled eggs on brioche

I love breakfast food at any time of the day. We you know you are going to be eating late, it is a great thing as it is not as filling as having a normal dinner. This recipe is something I throw together to make sure we get some vegetables while still eating light.

Scrambled eggs on brioche for two
4 pieces of thickly sliced and toasted brioche
4 eggs
2 teaspoon half and half
handful of bacon chunks
4 fresh mushrooms, sliced
1 spring onion, chopped
red chili, chopped finely
handful of cooked peas

Whisk your eggs with the half and half. Place a pad of butter in your pan and heat. Not add the bacon, onion, red chili and mushrooms. When these are cooked add cooked peas and a pinch of thyme. Now pour in your eggs and continue to stir while the eggs scramble. Pile on top of two slices of toasted brioche.

Bon appetit or eet smakelijk!
Heidi

Coddled eggs in ramekins

If you do not have egg coddlers, you can still make a coddled egg by using a ramekin dish instead. It is also nice for hearty eaters as you have room to do two eggs if you prefer.

Coddled eggs in ramekins
for 2 people
Butter two ramekin dishes. Chop a spring onion and place the whites of the onion in the bottom of the dishes. Now sprinkle grated cheese over the onion. Carefully break an egg (or two) into each dish. Add the greens of the spring onion, some more grated cheese, a teaspoon of cream or half and half, and sprinkle with paprika powder.

Bake in a 350F/170C oven for 15 minutes. Serve immediately.

I do not add salt and pepper on top of the egg but you could. I prefer to let people add the salt and pepper to their own taste while eating the coddled egg. 

Bon appetit or eet smakelijk!
Heidi

Coddled eggs on a rainy Sunday

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
grated cheese
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!
Heidi