Coddled Eggs with Gruyere and Ham
Buttery coddled eggs are made extra special with cream, Gruyere, and ham. Serve with buttered toast and fruit for a simple & delicious meal.
I was recently in the mood for eggs so I went to look in the fridge to see what I had on hand. I found some heavy cream, a bit of gruyere, and a touch of ham that needed to be used up so I made these delicious and easy coddled eggs for breakfast. These little beauties are super simple to make and taste so delicious–especially with buttered toast!
How to Make a Coddled Eggs with Gruyere and Ham
Fill a small skillet with enough water to come up to about 3/4 of the way up the side of the ramekin and heat over high until boiling.
Butter the ramekin well then add sprinkle the gruyere & ham evenly between ramekins. Next, add the heavy cream, a bit of sea salt. freshly cracked pepper, and crushed red pepper flakes, to taste, to the ramekin.
Crack an egg in each ramekin carefully so you don’t break 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. (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.
Equipment
Ingredients
- 1 tbsp butter, divided
- 2 tbsp Gruyere, 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
Instructions
- Fill a small skillet with enough water to come up to about 3/4 of the way up the side of the ramekin and heat over high until boiling.
- Crack an egg in each ramekin carefully so you don't break 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. (This allows the egg whites to cook faster and more evenly).
- 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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Simple yet so delicious and loaded with nutrients!
Looks simple and delicious and I’m always in the mood for eggs.
I have never made coddled eggs. Have give it a try,
This sounds really good and something different.
If I do not comment so often it is because since you changed your layout I am having a lot of trouble downloading it on our very slow connection. We are told things might speed up by the end of 2022 but I will only believe it when I see it!
Take care and stay safe, Diane