Coddled Eggs with Caramelised Onions, Gruyère and Rib Cap

This adds a sweet-salty balance to the dish.

Sat Bains

Serves 2 People Prep: 5 minutes Cook: 50 minutes

Easy

Ingredients

2 sweet onions, thinly sliced
30g Rib Cap jerky, finely diced
2 eggs
30g Gruyère
Olive oil
Salt and pepper

Method

1
Slowly caramelise the onions in olive oil for 30 to 40 minutes until golden brown.
2
Divide the onions between buttered ramekins.
3
Crack an egg into each and top with Gruyère.
4
Bake in a water bath at 160C for 10 to 12 minutes until just set.
5
Allow to cool slightly, then add the sliced Rib Cap to warm and melt on top.

Tip: Let the eggs cool slightly before adding the Rib Cap so it warms through rather than cooking.

Coddled Eggs with Caramelised Onions, Gruyère and Rib Cap

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