Toast Soldiers With Coddled Eggs

Description

Source: ALICE in WONDERLAND THE OFFICIAL COOKBOOK - ELENA CRAIG & S. T. BENDE

In food and in life, nothing should ever be too serious. This dish perfectly pairs Britain’s national sense of duty with Alice’s youthful air of adventure. Much like the Queen’s Guard protects the palace, these toasted sentinels look after their coddled companions. Make way for the Toast Soldiers!

Ingredients

• 2 teaspoons salted butter, divided, plus more as desired
• 1 slice prosciutto, diced, divided
• 2 teaspoons shredded Parmesan cheese, divided
• 2 large eggs
• 1 tablespoon snipped chives, divided (see note)
• Freshly ground black pepper
• 2 pieces sliced bread

Directions

1. Place the rack or folded tea towel inside the saucepan, and add the two empty coddlers or jars inside.
2. Fill the pan with water until it reaches the bottom of the coddler lids.
3. Remove the jars from the saucepan, and bring the water to a boil over medium-high heat.
4. While the water is boiling, use ½ teaspoon of butter on each coddler, to thoroughly grease it.
5. Split the prosciutto and Parmesan cheese between the bottoms of each coddler.
6. Crack the eggs, and gently add one to each coddler.
7. Top with an additional ½ teaspoon of butter each and ½ tablespoon of chives each.
8. Add freshly ground black pepper, to taste.
9. Tightly seal each coddler or jar.
10. When the water reaches a boil, place the coddlers or jars inside the pot.
11. Cover immediately, and reduce heat to simmer.
12. Simmer 8 to 10 minutes or until eggs are set to desired firmness.
13. Using tongs or oven mitts, gently remove the eggs from the pot.
14. For the soldiers, butter both sides of each slice of bread, and place the slices in a hot skillet or on a hot griddle, to toast each side to the desired doneness.
15. Remove all crusts except for the top crust, and slice into rectangular “soldiers.”
16. To serve, place each coddler on a small plate, with the soldiers alongside.

Yield: 2 servings