Eggs a la Kitchener
- 2 tsp. unsalted butter
- Salt and freshly ground pepper, to taste
- 1 egg
- 1 fresh flat-leaf parsley sprig, chopped
Place 1 tsp. of the butter in the bottom of an egg coddler and season with salt and pepper. Break the egg into the coddler and top with the remaining 1 tsp. butter. Season with salt and pepper and sprinkle with the parsley. Screw on the lid, put the coddler in the pan of simmering water and cover. Simmer for 8 to 9 minutes. Serve the egg in the coddler.