4 teaspoons unsalted butter
more for buttering
8 eggs
4 teaspoons heavy cream
8 tablespoons grated cheddar or other cheese
8 tablespoons chopped ham
8 tablespoons crumbled cooked bacon
8 tablespoons chopped green onions
= (or minced fresh herbs)
Directions: one line for each direction. When saved the lines will be numbered.
Butter 4 egg coddlers and place 1 teaspoon butter in the bottom of each one. Break 2 eggs into each coddler. Top each with 1 teaspoon cream and 2 tablespoons cheese, ham, bacon, green onions or herbs. Screw on the lids and refrigerate the coddlers overnight.
Preheat an oven to 350 degrees.
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.
This recipe yields 4 servings.
Comments: Coddling is a gentle method of cooking that produces soft-cooked eggs. Perfect for a simple brunch, coddled eggs can be assembled the night before, then cooked in the oven just before serving, as described in this recipe.
Notes: Recipe from the Williams-Sonoma Kitchen
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 245
Calories from Fat 70.8%
Total Fat
19g
Cholesterol
450mg
Sodium
383mg
Carbohydrate
2g
Dietary Fiber
trace
Protein
16g
Exchanges: 2 Lean Meat
Rating: ()
Added On: February 29, 2008
* Williams-Sonoma at http://www.williams-sonoma.com
