Ingredients
3 oz baby spinach leaves, trimmed
3 tomatoes, quartered
1 salt and pepper
4 tsp worcestershire sauce
4 eggs, size 3
1/4 pt soured cream
2 slices, wholemeal bread
1 oz butter
1 tbsp vegetable oil
1 parsley sprigs to garnish
Directions
Preheat the oven to Gas 4, 350F, 180C, 10 minutes before cooking the
eggs. Arrange the spinach in the base of four oven-proof ramekin
dishes. Add the tomatoes, then season well.
Add 1 teaspoon worcestershire sauce to each ramekin, then carefully
break in an egg. Spoon the soured cream around each egg, then place
the ramekins in a shallow baking tin half filled with hot water.
Cover and cook in the oven for 35 minutes or until the eggs are set.
Meanwhile, cut each slice of bread into triangles. Melt the butter
and oil together in a frying pan, then fry the bread, turning once,
for 5 mins, or until crisp and golden.
Place the ramekins on a serving plate and arrange the fried bread
around the dishes. Garnish with the parsley sprigs and serve
immeadiately.
Servings: 4 servings
Coddled Eggs Recipe brought to you by Recipe Ideas
Categories: Seafood
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions way back into ancient history, certainly as far back into history as the Egyptians, and maybe further still. Interesting though that maybe, sadly, these early recipes were just very simple hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe discovered, according to experts are some stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Moving on, we have two recipe books from the 14th Century : a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these books are unconnected to the indian food that is popular today, but rather accounts of the types of food prepared by the chefs of the rich. Later, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy land, including parsley, basil and rosemary. These new spices and herbs caused a torrent in recipe manuscripts, many of which are now in private cookery archives. During the next few hundred years, the rich families of Europe competed to serve up the best banquets, and consequentially the best cooks and their collection of recipes became highly prized. Even so, it wasn`t until the nineteenth century that fine cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, verifying, and recording recipes to allow everyone to enjoy them. By the time we get to the twentieth century, cooking publications are highly popular due to better eduction, people having more leisure time and disposable income. Like it or not, the introduction of TV brought us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Coddled Eggs recipe.
