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CODDLED EGGS Yield: 4 Servings 3 oz Baby Spinach Leaves, Trimmed 3 Tomatoes, Quartered Salt and Pepper 4 ts Worcestershire Sauce 4 Eggs, Size 3 1/4 pt Soured Cream 2 Slices, Wholemeal Bread 1 oz Butter 1 tb Vegetable Oil Parsley Sprigs to Garnish Preheat the oven to Gas 4, 350F, 180C, 10 minutes
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Preheat the oven to Gas 4, 350F, 180C, 10 minutes before cooking the eggs. Arrange the spinach in the base of four ... Rate this recipe ...
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With a large, sharp knife, slice one third off the top of each artichoke. Pull off the outer leaves and discard them. Break the artichoke stems off at the base, then trim about 1/4 inch from the base. Use the butter to grease a flameproof casserole dish just large enough to hold the artichokes.
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Everyone deserves a little coddling from time to time. Coddled eggs are an upscale yet easy to prepare alternative to everyday bacon and eggs. Creamy and sophisticated, they're guaranteed to make a breakfast special. You can prepare these up to three hours in advance-freeing up your
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Preheat oven to 350 degrees. Lightly coat four egg coddlers with cooking spray, and set aside. Lightly coat a rimmed baking sheet with cooking spray. Place bread cubes on baking sheet; sprinkle with pepper. Bake until golden and crisp on all sides, turning them once during cooking, about 7 minutes.
www.marthastewart.com

Preheat oven to 375 degrees. Place 1 tablespoon creme fraiche into each of four 6-ounce ramekins or ovenproof serving cups. Crack 1 egg into each ramekin, and season egg with salt and pepper. Place ramekins in a baking dish. Place on oven rack. Pour enough hot water into dish to reach 3/4 of the way
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Recipe for Coddled Eggs