Coddled eggs with crunchy croutons and smoked salmon

Start off the day with this gourmet breakfast idea.

• 1 1/2 cups cubed firm white bread
• 1 1/2 tablespoons olive oil
• 1/2 cup (6 tablespoons) chopped herbs, (such as chives, parsley and thyme)
• 150g baby spinach leaves
• 6 large free-range eggs
• 1 cup (250ml) thick cream
• 12 slices smoked salmon

Energy 1519kJ	Fat saturated 13.00g
Fat Total 28.00g	Carbohydrate sugars 2.00g
Carbohydrate Total 7.00g	Dietary Fibre g
Protein 21.00g	Cholesterol mg
Sodium 781.33mg

All nutrition values are per serve.

1. Step 1

   Preheat the oven to 170°C.

2. Step 2

   Toss bread cubes with oil and 2 tablespoons chopped herbs. Spread onto a baking tray and toast in oven for 8 minutes or until crisp and golden. Set aside.

3. Step 3

   Wash spinach and, without draining, place in a saucepan over medium heat. Allow to wilt, remove from pan and rinse under cold water. Squeeze to remove excess water, then season.

4. Step 4

   Butter 6 small heatproof glasses or egg coddlers*. Divide spinach between them, break an egg into each and drizzle with cream. Sprinkle with remaining herbs and season with salt and pepper. Cover each glass tightly with foil (or clip lids, if using coddlers) and place in a saucepan of simmering water so water comes halfway up the sides. Simmer for 6 minutes, remove from heat and leave eggs to sit in the water for another 4 minutes.

5. Step 5

   Place eggs onto serving plates in their glasses, serve with the croutons and smoked salmon.

* From selected kitchenware shops.