Egg Coddler

I went on an early morning run today and took some photos along the way.

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When I got back I was very hungry for something savoury and salty. I remembered buying egg coddlers ages ago and used those to make eggs for breakfast.
I buttered the coddlers and layered bread, cherry tomatoes and anchovies in them before adding an egg into each coddler.

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The eggs are cooked in a bain marie with the water coming up to about 1cm below the lid.

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The eggs are cooked in about 12-15 minutes, longer if you want the yolk to be firm, too. I served them with bread with tomato purée spread and coarse sea salt. A simple but satisfying breakfast!

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