Coddled Eggs

Coddled Eggs
Coddled Eggs

Stephanie Le

Coddled Eggs

Did you ever have “toast and soldiers” when you were a kid? Growing up, crunchy buttered toast dipped into a soft-boiled egg was a special treat for me. I know now that it was also a treat for my busy mom: eggs and toast were simple to make, easy to eat, and delicious. This is my grown-up version of that classic childhood breakfast. It’s perfect for customization, so forget what your parents told you and play with your food! — Stephanie Le, author of Easy Gourmet

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2
Servings
39
Calories Per Serving
Deliver Ingredients

Notes

Recipe courtesy of Stephanie Le, author of Easy Gourmet. Click here to buy a copy.

Ingredients

  • 1 Cup raw spinach
  • Oil, as needed
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 1 Teaspoon butter (for the ramekins)
  • ½ Cup mashed potatoes
  • 2 large eggs, room temperature
  • 1 Teaspoon chopped flat-leaf parsley

Directions

In a kettle or pot, bring a generous amount of water to a boil.

While the water is boiling, sauté the spinach in a touch of oil over medium heat until just wilted, 1–2 minutes. Season with salt and pepper and remove from the pan.

Grease two ramekins with the butter. Divide the potatoes between them. Top the potatoes with the wilted spinach. Gently place the raw eggs onto the spinach.

Place the ramekins in a deep roasting pan. Pour enough hot water into the pan to come up halfway up the sides of the ramekins.

Carefully put the tray on the center rack of the oven. Bake until the whites are gently set and the yolks are still runny, about 17 to 20 minutes. Carefully remove the ramekins, sprinkle with flat-leaf parsley, and serve with plenty of buttered toast.

Nutritional Facts

Total Fat
3g
4%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
3g
2%
Protein
2g
4%
Vitamin C, total ascorbic acid
30mg
40%
Vitamin K (phylloquinone)
338µg
100%
Calcium, Ca
58mg
6%
Fiber, total dietary
2g
8%
Folate, total
15µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
40mg
13%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
33mg
5%
Selenium, Se
1µg
2%
Sodium, Na
161mg
11%
Water
96g
4%

Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.