Coddled Eggs (in cups)

• 4 large eggs
• 1 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 2 tablespoons chopped chives
• Salt
• Freshly ground black pepper
• Butter for ramekins

Steps

1. 1 Preheat oven to 350°F.
2. 2 Generously butter four 6-ounce ramekins.
3. 3 In a bowl, whisk together heavy cream, 1/4 cup cheese, salt, and pepper.
4. 4 Carefully pour cream mixture into prepared ramekins.
5. 5 Crack an egg into each ramekin.
6. 6 Sprinkle remaining cheese over the top.
7. 7 Place ramekins on a baking sheet and bake for 12-15 minutes, until eggs are just set but yolks are still runny.
8. 8 Garnish with chives before serving.

Equipment

• 4 (6-ounce) ramekins
• Baking sheet

Variations

• Add sautéed spinach or diced ham to the cream mixture for extra flavor and texture.

Substitutions

• Substitute cheddar cheese with Gruyère or Swiss for a different flavor profile.
• Use half-and-half in place of heavy cream for a slightly lighter version.

Pairings

• Fresh fruit compote
• A robust cup of coffee

Nutrition

Tips

• For a make-ahead option, prepare up to the baking step and refrigerate for up to 24 hours. Bake when ready, adding a few extra minutes if needed.
• If you prefer firmer yolks, bake for an additional 3-5 minutes.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a microwave or oven until warmed through.

Freezing: Does not freeze well due to the texture of the eggs.

Serving Suggestions

• Serve with toast points or a fresh salad for a complete breakfast.
• Pairs wonderfully with crispy bacon or sausage on the side.

FAQ