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Coddled eggs with spinach and mushrooms, with Marmite soldiers

Coddled eggs with spinach and mushrooms, with Marmite soldiers

The Telegraph - By Dan Doherty

Coddled eggs are cooked in special little pots within a bain-marie until soft and creamy. Not many people have the pots at home, myself included, so I use ramekins. I love how the egg breaks into the sauce for a truly luscious dish. SERVES 4 INGREDIENTS METHOD Preheat oven to 200C/gas mark 6. Using 10g …

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