Eggs a la Kitchener
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| 2 tsp. | unsalted butter |
| *Salt and freshly ground pepper, to taste | |
| 1 | egg |
| 1 fresh flat-leaf parsley sprig, chopped | |
Have a large lidded saucepan filled with 1 to 2 inches of simmering water ready.
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.
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