Coddled Eggs
In this delectable breakfast dish, eggs are cooked to perfection in individual coddlers, creating a rich and flavorful treat. The eggs are delicately layered with cream, cheese, ham, bacon, and fragrant herbs for a savory combination that will leave your taste buds delighted. Perfect for a leisurely morning meal, these coddled eggs are an elegant twist on a classic breakfast favorite.
— Constant Cookbook
Ingredients
- 4 tsp. unsalted butter, plus more for buttering
- coddlers
- 8 eggs
- 4 tsp. heavy cream (optional)
- 8 Tbs. grated cheddar or other cheese, chopped
- ham, crumbled cooked bacon, chopped
- green onions or minced fresh herbs
Instructions
- Butter 4 egg coddlers and place 1 tsp. butter in the bottom of each one. Break 2 eggs into each coddler. Top each with 1 tsp. cream and 2 Tbs. cheese, ham, bacon, green onions or herbs. Screw on the lids and refrigerate the coddlers overnight.
- Preheat an oven to 350°F.
- Place the coddlers in a baking dish and pour in hot water to come halfway up the sides of the coddlers. Bake until the whites are just set and the yolks are runny, 25 to 30 minutes, or until done to your liking.
- Using an oven mitt, remove the coddlers from the baking dish. Remove the lids and serve the eggs immediately in the coddlers.
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