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Loading...| Unsalted butter, softened for greasing and for toast | |
| 3 tablespoons double cream | |
| 1 tablespoon, smoked salmon, finely chopped | |
| 1 teaspoon chive, finely chopped | |
| Sea salt and freshly ground black pepper | |
| A little freshly grated nutmeg | |
| 1 large Clarence Court Old Cotswold Legbar egg | |
| Toast to serve | |
| Nyetimber’s Blanc de Blancs 2013, to serve |
| 1. | Place the coddler in a medium sized saucepan and fill the pan with water until it reaches about ¾ up the coddler. Take the coddler out of the pan and bring the water to the boil. |
| 2. | Meanwhile, grease the inside of the coddler with softened butter. Place 1 tablespoon of cream into the coddler, add half of the smoked salmon and chives, then season with salt, pepper and a little nutmeg. |
| 3. | Break in the egg then cover with the remaining cream, salmon and chives then season again. |
| 4. | Place the lid on the coddler and seal. |
| 5. | Once the water is boiling, reduce the heat to medium and place the coddler carefully into the water. |
| 6. | Cook for around 7-8 minutes or until the white is set and yolk still runny. |
| 7. | Serve with hot buttered toasted soldiers or spoon out onto a crumpet. |
| 8. | Pour a glass and enjoy! |
A gentler way of cooking eggs and one of the most delicious. Paired with rich smoked salmon and a glass of Nyetimber’s Blanc de Blanc de Blancs 2013 – perfection.
Nyetimber wines are available to purchase in Singapore via Analogue Wine Merchants and Cold Storage.
Images: Nyetimber and Clarence Court
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