Rich, gooey coddled eggs with crunchy sourdough toast soldiers.
In my opinion, the coddled egg does not get the recognition it deserves. Like soft boiled dippy eggs, with similar consistency and ooziness but gently cooked in a cosy little ramekin with cream. Add some additional flavourings: bacon, wilted spinach, S+P and butter and you’ve got yourself an absolutely delicious breakfast for dipping crispy, olive oil fried toast soldiers into.
The egg coddler, originally called a pipkin, was a porcelain container that you lowered into boiled water to slowly cook an egg. They are still made to this day, but relatively unecessary as any heatproof ramekin or dish works well enough. I used a small jar designed for preserving and it worked a treat!
The thing I love about this dish is how easy they are to make. In comparison to soft boiled eggs where you need to time them to perfection, the coddled egg gives you a similar result but you can control the cooking time a lot easier. Simply because you can see the egg.
You’ll want this one on the menu for breakfast this weekend!
Enjoy!
Andrea 🥚
A note: this recipe was created in collaboration with Pace Farms Vitamin D3 enriched free range eggs.
Coddled eggs
Ingredients
- 60 g butter
- 100 g pancetta or streaky bacon cut into thin batons
- 40 g baby spinach
- 4 large eggs as fresh as possible
- 4 tablespoon 80mL cream
- 4 tablespoon parmigiano reggiano finely grated
- 1 teaspoon flaky salt
- 1 teaspoon black pepper
Sourdough toast soldiers
- 4 slices of thickly cut sourdough bread cut into soldiers
- 4 tablespoon 80mL olive oil
Instructions
- Preheat oven to 180ºC.
- Prepare four heatproof ramekins by rubbing sides with half of the amount of butter.
- Place remaining butter in a frypan over medium heat. Pan fry pancetta batons for 2-3 minutes before adding spinach. Allow spinach to wilt. Divide mixture among the four ramekins.
- Crack one egg into each ramekin. Top with a tablespoon of cream, a tablespoon of cheese, and a pinch of the salt and pepper.
- Place ramekins into a baking dish. Fill the baking dish with boiling water until they reach halfway up the sides of the ramekins. Bake eggs for 12-15 minutes until the eggs are just cooked and gooey.
- To make the sourdough soldiers: heat olive oil in a frypan over medium heat. Add bread in and cook for 2-3 minutes each side until golden and crispy.
- Serve toast soldiers alongside coddled eggs.
Looking for more breakfast recipes? Try my smoked garlic mushrooms on toast or malt chocolate granola.
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