Coddled Clarence Court Eggs with Smoked Salmon
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 – perfectio
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Cooking tools:
- Ramekin
- Saucepan
- Slotted spoon
- Toaster
- Plate
- Chef's knife
- Cutting board
Ingredients
- 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
- 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
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