"Books are the quietest and most constant of friends; they are the most accessible and wisest of counselors, and the most patient of teachers." ~ Charles W. Eliot
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"This is my invariable advice to people: Learn how to cook - try new recipes, learn from your mistakes, be fearless, and above all have fun!" ~ Julia Child
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"She is too fond of books, and it has turned her brain." ~ Louisa May Alcott

Saturday, February 4, 2012

Coddled eggs in ramekins

If you do not have egg coddlers, you can still make a coddled egg by using a ramekin dish instead. It is also nice for hearty eaters as you have room to do two eggs if you prefer.


Coddled eggs in ramekins
for 2 people
Butter two ramekin dishes. Chop a spring onion and place the whites of the onion in the bottom of the dishes. Now sprinkle grated cheese over the onion. Carefully break an egg (or two) into each dish. Add the greens of the spring onion, some more grated cheese, a teaspoon of cream or half and half, and sprinkle with paprika powder.

Bake in a 350F/170C oven for 15 minutes. Serve immediately.


I do not add salt and pepper on top of the egg but you could. I prefer to let people add the salt and pepper to their own taste while eating the coddled egg. 


Bon appetit or eet smakelijk!
Heidi

7 comments:

Jenny said...

These coddled eggs sound soooo good. I will have to use the dish but oh how I fell in love with the egg coddlers...grins...Hugs

Patricia said...

They sound very yummy. Must cook them for tomorrow's breakfast. Thanks Heidi.

Linda said...

I've tried baked eggs, but I always have trouble getting the white done and the yolks soft. I'll have to try your recipe with soy cheese and milk.

Esme said...

those eggs look good-my father would love these. The French have a dish in Burgundy where the cook the eggs in wine sauce. Of course only the French would use wine sauce. Just grab a baguette it is so good.

Rhonda said...

these look delicious -I've been eating lower carb and would love these for breakfast.

Nina Quadros said...

Were you able to get soft yolks and cooked whites, or would that be with a shorter time? Thanks!

HeidiInHolland said...

Hi Nina. No email to contact you but I wanted to say that you would have to try baking them a shorter time if you want a runny egg yoke. Just shorten it a couple of minutes and check to see if it works. Thanks for commenting.

Heidi