Elisabeth Ayrton

Coldstream Eggs

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
English Provincial Cooking
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

A breakfast dish served in the Officer’s Mess of the Coldstream Guards about 100 years ago. It is very good as a starting course today.

Ingredients

  • 6 kipper fillets, lightly poached
  • 1¼ cups (3 dl) single cream

Method

Mash the kipper fillets. Mix in the cream, reserving 2 tablespoons. The mixture should have a very soft purée consistency. Put the mixture into individual soufflé dishes, filling them only half-full, and carefully break an egg into each. Sprinkle with a <