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Coddled Greens Eggs
Coddled Greens Eggs
- Preparation time 25 mins
- Serves 2 people
- Download as PDF
- Publication
Cooking breakfast for someone is the easiest way to show your caring side any day of the week. Make it extra special with these coddled eggs gently cooked in a water bath.
Ingredients
- 1 bunch basil
- 50 g parmesan or pecorino cheese
- 50 g toasted pine nuts or walnuts
- 1 clove garlic
- ½ tsp salt
- ⅓ cup extra-virgin olive oil
- 120 g bag baby spinach
- 4 eggs
- ⅓ cup cream
- Sliced sourdough or Turkish bread, to serve
Method
- Preheat oven to 160°C fan-forced.
- In a small food processor place your basil, cheese, nuts, garlic, salt, and olive oil. Blitz until combined, roughly the texture of coarse sand.
- Wilt baby spinach by either pan-frying with a little olive oil and salt, or placing in a microwave safe bowl and cooking for 60-90 seconds.
- In a small ovenproof dish that fits inside a larger dish, or in two large ramekins, place a layer of spinach followed by a spoonful of pesto. Gently crack your eggs on top of the spinach pesto mix, then top with the cream, followed by another spoonful or two of pesto.
- Place the small dish into a larger baking tray and pour boiling water carefully into the larger tray so it comes halfway up the sides of the small dish.
- Place in the oven and bake for about 15 minutes if using a large dish, if using ramekins check them at 10 minutes for a runny yolk.
- Serve hot with toast for dipping and scooping.
