Recipe: Coddled eggs with smoked trout and herbs

Dads and kids, this is your chance to shine. Show Mum how much you care by making her this yummy (and easy to prepare!) Mother’s Day brunch.

10g butter, plus extra, for greasing
120ml crème fraîche or thick cream
250g smoked trout fillets, flaked into
3-4cm pieces
6 free-range eggs, at room temperature
1 tbs chopped dill
1 tbs finely chopped chives
Toast soldiers, to serve

1. Preheat oven to 190˚C. Butter 6, shallow 1-cup capacity ovenproof dishes then place in a large roasting pan. Spoon 1 tbs cream into each dish then top with trout pieces. Carefully break an egg over trout in each dish. Scatter with herbs and top each with
   a small piece of butter. 
2.  Pour water into roasting pan until it comes one-third of the way up sides of dishes. Cover with foil and bake for 12 minutes, or until whites are set but yolks are still runny. Serve with toast.

 

‘Coddle’ means to cook very slowly, just below boiling point, and results in a gentle melding of flavours.

 

Recipes: Sophia Young. Photography: Ben Dearnley. Styling: Amber Keller.