… Coddled Eggs & Tomato loaf
I’m in Gloucester cooking for my family tonight. I‘m in the process of moving and I’m here with yet another carload of stuff I’m storing up in the loft.
This is one of those meals that’s a bit unusual. There are three/four different elements to the meal and not one’s I’d have thought to put together.
This meal has baked eggs. Baked eggs is a bit of an unusual dish. I have had them in/with a few meals. Most often a cracked egg on the top of a pizza – I forget what it’s called but it is one of my favorites. The eggs go in the oven first. Then it’s on with prepping the bread. This is a bit of a fiddley and long job. Deep crisscrosses are cut into the bread. It takes a bit of care to make sure the bread doesn’t fall to bits. There is a paste that’s made in the food processor and then rubbed into the bread with several sprigs of thyme. I’m not actually sure this is either the most efficient or effective means of getting the paste into the crisscross cuts!
The eggs are to be cooked to “your liking”. I wanted the yoke runny. They were done very early on in the process and came out the oven. The heat in the baking dish was such that the eggs continued to cook and I didn’t have runny yokes …
At the end I managed to make a good bit of mess separating the poached fish from its skin and adding it to the veg.
This is one of those meals that’s surprisingly delicious. It is definitely worth a go. It’s quite a hearty meal with the baked eggs and bread.
If I did this meal again I’d not do the eggs first. I think I’d get the bread done, the veg on and the fish poaching and then do the eggs towards the end. I think they’d be a bit runny then.
Who With: Gordy & Anna
How Long: Sixteen Minutes and Twenty Seconds
