Coddled eggs with fines herbes

The easiest way to coddle eggs is to place them in egg coddlers, special containers with tightfitting lids, but you can also use ramekins or custard cups covered tightly with foil. Fines herbes is a combination of chopped fresh herbs, most often those below, but sometimes including others such as marjoram or savory.

Nonstick cooking spray

1 slice whole-wheat bread, crusts removed, cut into 1 / 4 -inch cubes, for garnish

Freshly ground pepper

1 tablespoon finely chopped fresh chives

2 tablespoons finely chopped fresh chervil

1 tablespoon finely chopped fresh tarragon

1 tablespoon finely chopped fresh flatleaf parsley

4 large whole eggs

4 large egg whites

1 tablespoon plus 1 teaspoon heavy cream

1 teaspoon coarse salt

• Preheat the oven to 350°F. Lightly coat 4 egg coddlers with cooking spray, and set aside. Lightly coat a rimmed baking sheet with cooking spray. Place the bread cubes on the baking sheet; sprinkle with pepper. Bake until golden and crisp on all sides, turning them once during cooking, about 7 minutes. Remove from the oven; set aside.
• Line the bottom of a large saucepan with a kitchen towel, and fill with enough water to come just below the rim of the egg coddlers. Place the pan over medium-high heat; bring the water to a boil. Combine the herbs in a small bowl, and mix well.
• Place 2 teaspoons mixed herbs in the bottom of each coddler; to each, add 1 whole egg and 1 egg white, and drizzle with 1 teaspoon heavy cream. Add 1/4 teaspoon salt to each, and season with pepper. Screw lids on tightly.
• Using tongs, carefully place the egg coddlers in the boiling water. Reduce heat to medium, and simmer 6 minutes. Turn off heat; cover the pan, and let stand 4 to 5 minutes. Remove the coddlers from the pan, and remove the lids. Serve the eggs in the coddlers. Top each with a few croutons, and garnish with the remaining mixed herbs

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