Breakfast eggs from the Egg Coddler are an English speciality. Place the empty Egg Coddler in a small pot and pour in water up to 1 cm below the edge of the moulds. Then remove the moulds and bring the water to the boil. Put Egg Coddler once again briefly into hot water, heat the butter in it and brush out the form. Pour in the tuna, season, sprinkle with chopped parsley and add the raw eggs. Close the Egg Coddler with the lid and place in a boiling water bath. Cook breakfast eggs for 12-15 minutes. The breakfast eggs are served in the Egg Coddler and eaten with an egg spoon directly from it.