Coddled eggs are ones that have been gently or lightly cooked, and in this Moroccan recipe they offer a perfect counterpoint to the pungent spiciness of the Merguez lamb sausage and Harissa.
8 Clarence Court Burford Brown eggs
½ a Merguez lamb sausage, chopped
1 teaspoon Harissa paste
8 tablespoons Greek yoghurt
4 fresh mint leaves
4 teaspoons butter
Grease the inside of four large ramekins with the butter. Crack two eggs into each ramekin and season. Thoroughly cook the chopped Merguez sausage in a skillet pan (3-4 minutes) and divide equally among the ramekins.
Individually cover the ramekins with foil and place them in a saucepan in which they fit snugly. Fill the pan with water to a level just 1cm from the top of the ramekins. Heat until the water is simmering and cook for 10 minutes. Turn off the heat and leave to sit for a further five minutes.
Meanwhile, combine the harissa paste with a tablespoon of olive oil and a splash of water in a small bowl. When the coddled eggs have rested for five minutes, remove the ramekins from the water, uncover and drizzle with the harissa mix. Garnish with yoghurt and a mint leaf, and serve immediately.