( SERVES 1 )
Photo by Tam West
This recipe is easy enough for kids to follow to make their own breakfast. Egg coddlers (available in kitchen stores) are so useful if your family loves eggs.
- Set coddler inside a medium-sized saucepan and fill with water to come three-quarters up the side of the coddler. Remove coddler and place saucepan over a medium heat. Bring the water to a gentle boil.
- Butter the coddler. (The easy way is to use soft butter and a small brush). Pour in 2 teaspoons of the cream, add half the grated cheese and half the chives. Season with salt and pepper. Break the egg into a cup, then gently slide into the coddler. Top with remaining 2 teaspoons of cream and the remaining cheese and chives. Seal closed.
- Place the coddler in the hot water and cook until the whites are set but the yolk is runny, about 8 minutes.
- Serve with toast, buttered if you wish.
- You could add 1 tablespoon chopped ham or cooked bacon, or sliced and cooked mushrooms.
- If you don’t have egg coddlers, use well-buttered ramekins. Cook in a water bath in an oven at 180C. Check whether eggs are cooked after 10-15 minutes.
More of Kathy's recipes for kids to make