Coddled Eggs with Gruyère and Ham

Buttery coddled eggs are made extra special with cream, Gruyère, and ham. Serve with buttered toast and fruit for a simple & delicious meal. 

I was recently in the mood for eggs, so I looked in the fridge and found eggs, heavy cream, a bit of Gruyère, and a touch of ham, so I made these delicious, easy coddled eggs for breakfast. These little beauties are super simple to make and taste so delicious–especially with buttered toast, breakfast potatoes, and roasted bacon.

Coddled Eggs with Gruyere and Ham

Ingredients:

• 1 tbsp butter, divided
• 2 tbsp Gruyère, shredded
• 2 tbsp ham, diced
• 1 tsp heavy cream, divided
• Sea salt and freshly cracked pepper, to taste
• Crushed red pepper flakes, to taste
• 2 large eggs

How to Make Coddled Eggs with Gruyère and Ham:

Fill a small skillet with enough water to about ¾ of the way up the ramekin, and heat over high until boiling.

Butter the ramekin well, then sprinkle the Gruyère & ham evenly between ramekins.

Next, add the heavy cream and a bit of sea salt. freshly cracked pepper and crushed red pepper flakes to taste.

Carefully break an egg into each ramekin without breaking the yolk. Run the edge of a small rubber spatula through the thick egg whites a few times, being careful not to break the yolk. Side Note: This allows the egg whites to cook faster and more evenly.

Once the water is boiling, turn off the heat and carefully add the egg-filled ramekins to the skillet, cover with a lid, turn the heat back up, and cook for about 4 minutes, or until the whites are set and the yolks are still soft. Watch them carefully.

Turn off the heat and carefully remove the ramekins with tongs. Season with sea salt and freshly cracked pepper, to taste, then serve immediately with buttered toast if desired. Enjoy.

 

 

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