Coddled "Baked" Eggs

Next to eggs Benedict, I think this dish is my favorite brunch.  Making these delightful ramekins is far easier than eggs benny, so perhaps that does move it to the top of my brunch list with these creamy, soft centers.  Yum ❤️

Coddled eggs are a beautiful egg dish that you don’t see often and certainly not on most restaurant menus that I’ve seen.  Typically you’ll see a Benedict egg dish, but this retro egg dish is so much easier and equally impressive.


Historically coddled eggs are baked in a water bath, but I save that step and find that these are still so great and creamy, with a runny yolk (if you so desire) and perfect with a cheesy and crunchy topping.  Set it all off with a scattering of fresh herbs, or perhaps some bacon and this is a dish you’re going to want to make for yourself and your loved ones with regularity.


Pull it out for Mom on Mother’s Day and you can still have your side of pancakes or French toast if you feel like it, but I’m declaring this is a gorgeous presentation of a tasty yet easy breakfast.  The darling ramekins for individual servings are available on our SHOP page.


Rather than a recipe, it’s more of a formula so you can make several and make them each as individual as you want.  Feel free to add sun dried tomatoes, bacon, chopped spinach, your cheese of choice…your options are limitless.  In my video I made an Italian version as well as a more classic bacon topped version.  You could even do basic coddled eggs and allow your guests to top their own from your toppings bar.  So creative!

All the ingredients together

Pour over the cream

Salt and pepper

How good does this look?

Bacon on this one

Using au gratin dishes or ramekins makes the presentation for these so pretty,  I use mine to make all kinds of things as a "single serve".  There's just something special about each person getting their own personal dish.

---

Coddled “Baked” Eggs

This is more of a formula, so easily adaptable to the number of eggs you want to make.

Preheat Oven to 400 degrees


The Ingredients:
Butter
Eggs
Cream (1 Tablespoon per egg)
Salt & pepper
Chili flakes (or Aleppo chili flake) if you want spice
Cheese (goat cheese, parmesan, asiago, cheddar)
Panko bread crumbs


You'll need -
Ramekins


Options:
Fresh Herbs (such as basil or parsley)
Chopped cooked bacon pieces
Sun dried tomatoes, chopped 
Chopped olives

Preheat oven to 350 degrees.

Butter the ramekins very well.  Use 1 egg for small ramekins and 2 for larger ones (also known as Au Gratin dishes).


Gently crack an egg into the ramekin without breaking the yolk.  

Pour over about 1 Tablespoon of cream for each egg.
Salt and pepper the eggs and add any spice or the chili flakes if you want some heat.
Top with your cheese of choice (not too heavy on the cheese)
Top with about 1 Tablespoon of Panko per egg and add a bit of additional salt and pepper.
If you’re using any olives or sun dried tomatoes you may want to add those prior to baking.


Bake for 8-10 minutes depending on how runny you want your yolk.  I placed mine on my top oven rack.  The Panko gets beautifully crispy as the cream bubbles up around the topping.

Top as desired
​
Dive into these one they’ve cooled ever so slightly.  Toast for dunking is perfect.