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 after looking in the fridge, 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, breakfast potatoes, and roasted bacon.

Coddled Eggs with Gruyere and Ham

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

How to Make Coddled Eggs with Gruyere and Ham

Fill a small skillet with enough water to about 3/4 of the way up the side of the ramekin, and heat over high until boiling.

Butter the ramekin well, then sprinkle the gruyere & 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, to the ramekin.

Crack an egg, and place it carefully in each ramekin 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.  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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