Coddled egg with goat's cheese and herbs recipe

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  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 176 calories / serving
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Sit 4 coddling dishes in a large saucepan and pour in enough cold water so that it comes up to just below the level of the coddling dishes. Bring the water to a simmer, then remove the coddling dishes.

Quickly butter the coddling dishes, arrange the goat's cheese evenly in each, then crack the eggs carefully into the dishes. Sprinkle the herbs on top and season. Replace the lids on the coddling dishes and place back in the saucepan.

Cook for 6-8 minutes until just set. Remove and serve on folded napkins, garnishing with sprigs of chervil and chive stalks.

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.

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  • Ingredients

  • 4 large eggs
  • 20g butter
  • 80g goat's cheese, crumbled
  • 1tbsp chervil, finely chopped
  • 1tbsp chives, finely chopped
  • salt
  • pepper
  • chive stalks, halved
  • sprigs of chervil, to garnish
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  • Energy 732kj 176kcal 9%
  • Fat 14.8g 21%
  • Saturates 6.5g 33%
  • Sugars 0.3g 0%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 0.3g Protein 11.3g Fibre 0.2g

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