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A decorative jar with creamy Elegant Coddled Eggs, topped with a nut, sits on a plate beside a toasted, buttered bread half. The jar, adorned with fruit designs, has its lid resting gracefully on the plate.
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Perfect Coddled Eggs In An Egg Coddler

Eggs cooked in hot water that result in soft whites and runny yolks with a yummy velvety texture.
Prep Time10 minutes
Cook Time7 minutes
Total Time17 minutes
Course: Breakfast
Cuisine: British
Keyword: coddled eggs
Servings: 2
Calories: 321kcal
Author: Recipe Idea Shop

Ingredients

  • 2 teaspoons butter
  • 4 eggs
  • 2 tablespoons Pecorino Romano Cheese shredded
  • 1 strip of bacon cooked & crumbled
  • 2 tablespoons onions chopped and sautéed in 1 tablespoon olive oil
  • ¼ teaspoon Herbes de Provence

Instructions

  • Butter the inside of 2 egg coddlers.
  • Break 2 eggs into each coddler.
  • 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.

Nutrition

Calories: 321kcal