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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

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 ...

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.

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

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.

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