Coddled Eggs
By not-recognized
Published on 15 May 2022
This is a simple and delicious coddled egg recipe (also known as baked eggs. It’s a refreshingly different way to cook with eggs and the results are fantastic. The spinach, cheese and cream combine for an indulgent texture and taste that’s ideal for a meat-free starter, a light dinner or a very more-ish lunch.Time and servings
35 minsTotal time
4Servings
10 minsPrep time
25 minsCooking time
Ingredients
- 4 eggs
- 50 g of parmesan, finely grated
- 100 g of spinach
- 200 ml of double cream
- 200 g of cheddar, grated
Method
Step 1
Heat the oven to 140°C/120°C fan/gas mark 1. Place the spinach in a colander in the sink and pour over a kettle of boiling water, then quickly run under cold water to blanch them.Step 2
Divide the spinach equally between 4 ovenproof ramekins or pots. Add the cream and cheese to a pan (holding back a little of the parmesan) and cook over a low heat to make a thick sauce, stirring continuously.Step 3
Divide this mixture equally between the ramekins.Step 4
Crack an egg into each of the ramekins. Season with a little salt and pepper. Place in a preheated oven and cook for 20 mins.Step 5
When the egg has just turned white (yolk should still be runny), remove from the oven. Turn the oven setting to the grill. Sprinkle the reserved parmesan on top and place under a grill to melt, then serve.