2 tablespoons unsalted butter
Salt
Freshly-ground black pepper
1 large egg
1 sprig fresh flat-leaf parsley
Directions: one line for each direction. When saved the lines will be numbered.
Have a large lidded saucepan filled with 1 to 2 inches of simmering water ready.
Place 1 teaspoon of the butter in the bottom of an egg coddler and season with salt and pepper. Break the egg into the coddler and top with the remaining 1 teaspoon butter. Season with salt and pepper and sprinkle with the parsley. Screw on the lid, put the coddler in the pan of simmering water and cover. Simmer for 8 to 9 minutes. Serve the egg in the coddler.
This recipe yields 1 serving.
Comments: This recipe accompanied the first egg coddlers that were sold in the Williams-Sonoma store in the 1960s. To keep the eggs from sticking and to enhance the flavor, butter is added along with some salt and pepper.
Notes: Recipe from the Williams-Sonoma Kitchen
Nutrition Facts
Servings Per Recipe: 1
Amount Per Serving
Calories: 299
Calories from Fat 83.6%
Total Fat
28g
Cholesterol
274mg
Sodium
107mg
Carbohydrate
4g
Dietary Fiber
2g
Protein
8g
Points 8
Exchanges: 1 Lean Meat
Rating: ()
Added On: November 20, 2008
* Williams-Sonoma at http://www.williams-sonoma.com
