To make the chocolate shell, gently melt the chocolate chips and coconut oil over a pan of simmering water.
Coat each of the moulds or case with a thick layer of melted chocolate and chill until set hard.
I found that I needed to put another coating on chocolate in my mould, so check yours for thickness, and repeat if necessary.
Remove the fondant from the freezer. Carefully remove each "fried egg" from the tray and fold the white fondant around the "yolk" to form an egg.
Place one egg inside half of your chocolate moulds or all of your cases.
Take the unfilled chocolate moulds, paint the edge with a little melted chocolate and seal to the filled half.
If using cups, simply place your fondant egg on top of the chocolate and top with more melted chocolate.
Return to the fridge to set for at least another hour.
For fun, you could wrap them in some colourful foil!