Top with crumbled bacon, sautéed onions, Herbes de Provence and cheese.
Screw the tops on the coddlers
Put the coddlers in a pot that is big enough to allow them to sit side-by-side without touching each other.
Add water to the pot to reach halfway up the sides, and bring the water to a boil.
When the water boils, reduce the heat and simmer for 6-½ to 7 minutes.
Remove the coddlers from the pot and let them rest for about a minute. Remove the coddler tops and serve.
Notes
Note: Swap the regular bacon for Canadian bacon to make this a bit healthier. Use 1 slice of Canadian bacon, cut up into tiny pieces, per coddled egg. Toss it in exactly as you would regular bacon.