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Coddled Eggs

Coddled Eggs recipe image
Coddled eggs are a comforting, elegant dish perfect for a leisurely brunch or a light dinner. The eggs are gently baked in ramekins with fresh spinach and quartered tomatoes, then topped with a rich sour cream and Worcestershire sauce mixture. This method keeps the eggs incredibly tender and moist, while the vegetables provide a fresh, slightly acidic contrast. The dish is traditionally served alongside crispy, buttery fried bread, which is perfect for soaking up the savory creamy sauce. It&# 226;ÂÂs a simple yet sophisticated meal that feels indulgent without being overly heavy. Ideal for weekend mornings or when you want to treat yourself to something warm and satisfying.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 17.2
Dietary: Gluten-free, Vegetarian
Description
Coddled eggs are a comforting, elegant dish perfect for a leisurely brunch or a light dinner. The eggs are gently baked in ramekins with fresh spinach and quartered tomatoes, then topped with a rich sour cream and Worcestershire sauce mixture. This method keeps the eggs incredibly tender and moist, while the vegetables provide a fresh, slightly acidic contrast. The dish is traditionally served alongside crispy, buttery fried bread, which is perfect for soaking up the savory creamy sauce. It&# 226;€™s a simple yet sophisticated meal that feels indulgent without being overly heavy. Ideal for weekend mornings or when you want to treat yourself to something warm and satisfying.
Ingredients
  • 3 ounce Baby Spinach Leaves, Trimmed
  • 3 Tomatoes, Quartered
Directions
  1. 1
    Preheat the oven to 350ðF (180ðC).
  2. 2
    Divide the baby spinach leaves evenly among the bases of four oven-proof ramekins.
  3. 3
    Distribute the quartered tomatoes over the spinach in each ramekin and season with salt and pepper.
  4. 4
    Add 1 teaspoon of Worcestershire sauce to each ramekin.
  5. 5
    Carefully crack one egg into each ramekin, ensuring the yolk remains intact.
  6. 6
    Spoon the soured cream around the edges of each egg, avoiding breaking the yolks.
  7. 7
    Place the ramekins in a shallow baking tin and fill the tin with hot water until it reaches halfway up the sides of the ramekins.
  8. 8
    Cover the tin with foil and bake in the oven for 35 minutes, or until the egg whites are set but the yolks are still soft.
  9. 9
    Meanwhile, cut each slice of wholemeal bread into triangles.
  10. 10
    Melt the butter and vegetable oil together in a frying pan over medium heat.
  11. 11
    Fry the bread triangles, turning once, for about 5 minutes until crisp and golden on both sides.
  12. 12
    Place the ramekins on serving plates and arrange the fried bread triangles around them.
  13. 13
    Garnish with parsley sprigs and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 17.2kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 59.2mg3%
Total Carbohydrate 2.7g1%
Dietary Fiber 1.7g7%
Sugars 0.3g
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggs, coddled, brunch, breakfast, spinach, tomatoes, cream, bread, ramekin, oven-baked, comfort-food, british, comforting, simple, protein
Read it online: https://www.chefs-mate.com/recipe/coddled-eggs/