Rumour has it that the King is a rather big fan of eggs, with one of his favourite meals being coddled eggs, which he tends to have each morning, alongside some toast for dipping.
  • Serves: 6


  1. Preheat the oven to 190°C. Butter 6, shallow 1-cup ovenproof ramekins then pop in a roasting pan.
  2. Put 1 tbsp double cream into each dish then top with the delicious British trout flakes. Carefully crack an egg over trout, sprinkle with herbs and top each with a small piece of butter and a good crack of black pepper.
  3. Pour water into roasting pan until it comes up to around 1/3 of the way up sides of the dishes. Cover with foil and bake for approx. 12 minutes, or until whites are set but yolks are still runny. Get dipping!