Coddled egg with spicy bread fingers recipe

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 312 calories / serving
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172945 HERO

Pre-heat the oven to 200°C. Place the slices of bread in a large mixing bowl and coat with the olive oil and caraway seed. Toss well, then arrange on a baking tray. Bake for 8-10 minutes until golden brown.

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 and crack the eggs carefully into the dishes and season. Replace the lids on the coddling dishes and place back in the saucepan.

Cook for 6-8 minutes until just set. Remove the bread from the oven, then remove the coddling dishes (they will be hot so take care). Arrange the eggs on serving plates with slices of the bread to serve.

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

  • Ingredients

  • 1/2 granary loaf, cut into slices
  • 50ml olive oil
  • 1tsp caraway seeds
  • 4 large eggs
  • 25g butter
  • Energy 1305kj 312kcal 16%
  • Fat 19g 28%
  • Saturates 6g 31%
  • Sugars 2g 2%
  • Salt 0.9g 16%

of the reference intake
Carbohydrate 23.8g Protein 13.4g Fibre 2.9g


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