Sarahadded this to
Picks
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. Preheat oven to 200C/gas mark 6. Using 10g of the butter, grease …

View on telegraph.co.uk
Avatar - The Telegraph

The Telegraph

telegraph.co.uk

Magazines by The Telegraph