by Sue Lau | Palatable Pastime
Coddled eggs, an English recipe which dates back to the Victorian era, were so popular they used to make decorative porcelain pots to cook the eggs in. But you can use common ramekins in this recipe.
Eggs in Ramekins
Here the eggs are placed in butter ramekins and then into a shallow cooking vessel with water, the way you would do a bain marie.
Coddled Eggs and a Side of Bloodies
This is great served over toast, and I also served this with fresh seasonal fruits and black forest bacon. But that’s not all…
What’s a weekend breakfast without a couple of bloodies?
We made these with some bottled Bloody Mary mixer and it was.really.spicy. But good!
You Might Also Like:
First, Unholy Eggs is my somewhat whimsical name for the traditional egg in a hole, without the hole, so to speak.
Next, Huevos Rancheros are a Mexican favorite of eggs with a tomato-based sauce with chiles, served on fresh corn tortillas.
Then, Goldenrod Eggs are a perfect way to use your bounty of Easter eggs in this delicious retro breakfast sauce.
As well, Huevos Gratinados are crispy flour tortilla cups filled with crumbled chorizo sausage, eggs and melted cheesy goodness.
Finally, Steak Benedict where you ditch the English muffin for an over-the-top steak and egg breakfast with tenderloin, poached egg and Hollandaise.
- 2 large organic eggs
- 1/4 cup half and half or single cream
- Snipped fresh chives (as garnish)
- Boiling water (in the kettle)
- Butter insides of ramekins.
- Add egg to each ramekin and top with cream and a bit of butter.
- Cover tightly with foil and place in a shallow pan over medium heat and fill pan with boiling water to come up about halfway on the ramekins.
- Bring water back to a boil and boil one minute.
- Remove from heat and let sit, still covered, for 10-12 minutes.
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