Recipes

Coddled Eggs with Hellers Spanish Chorizo, Crème Fraiche and Chives

This dish is a wonderful comfort on a cold winter’s day and a great way to use up last night’s mash potato! The Hellers Spanish Chorizo gives a delicious savoury bite and makes this dish quick and easy as it is already pre cooked. I like to serve this with buttery toasted wholegrain soldiers as they are great for dunking in the yolks. Serve up at anytime of the day – brunch or a simple light supper.

You will need 2 individual shallow baking dishes or 2 medium sized ramekins – lightly buttered.

Serves 2, Preheat your fan oven to 200.C, Preparation time - 15 minutes, Cooking time -15 minutes

Instructions

So first toss the sliced Hellers Spanish Chorizo into a hot preheated non-stick fry pan until they become deliciously crispy and brown on both sides. Can I suggest you fry off a few extra because if you’re anything like me you will positively have to nibble on them as they fry! Once they are ready take them out and place them on a plate.

Now take the mash potato and reheat it in the microwave till it is fairly hot [warming your mash potato cuts down on the final cooking time.

Fold the finely chopped chives through the hot mash potato and then fold the crispy fried Hellers Spanish Chorizo slices delicately through the mash.  Check your seasoning at this point.

Separate the mash evenly into the two pre-buttered dishes creating a rough like surface. Place dollops of crème fraiche rustically over the top, gently push some down into the mash so it will melt like cream and soak into the mash as it turns golden in the oven. Now create two small nest-like holes on the top of each dish deep enough for the eggs to sit in – crack them in carefully it is very important you don’t break the yolks!

Bake in your preheated oven 10 – 15 minutes till golden brown but the yolks still runny.

Serve piping hot straight out of the oven onto the table with buttered wholegrain soldiers.