Coddled Egg with Butter Soy Sauce, Leek and Mashed Pumpkin
When butter and soy sauce combine you get this great umami hit which works well in flavouring vegetables – it would work great as a glaze for grilled corn. This is the type of breakfast that requires serious toast dipping action and getting a little messy with the runny yolk.
2 eggs, room temperature
200g steamed pumpkin, mashed (approx 1/2 cup) and seasoned with salt
1 leek, trimmed, halved and thinly sliced
3 tbsp butter (plus extra for buttering toast)
1 tbsp soy sauce
2-4 slices of toast
Melt the butter in a frying pan, add soy sauce and simmer for 20-30 seconds. Add the leek and saute for 5 minutes or till the leek is tender. Remove the pan off the heat and allow to cool.
Preheat oven to 180 degrees Celsius (conventional oven).
Divide the pumpkin between two ramekins and top with the leek. Crack an egg into each ramekin and season lightly with salt.
Place the ramekins into a deep roasting pan and pour boiling water into the pan till it reaches half way up the ramekins.
Carefully place the pan onto the centre rack of the oven and bake for 15-20 minutes or till the egg whites are just set.
Remove the pan from the oven and carefully take out the ramekins from the roasting pan.
To serve, butter the toast and sprinkle furikake onto the toast and over the coddled eggs.