Ted Cavanaugh
Just when we thought there were no new ways to cook an egg, along came these adorable little vessels that yield soft-boiled meals in a cup.
Recipe information
Yield
Makes 1 Servings
Ingredients
½
teaspoon unsalted butter
4
teaspoons heavy cream, divided
1
tablespoon finely chopped cooked ham
1
teaspoon thinly sliced chives
Kosher salt, freshly ground pepper
1
large egg
1
slice country-style bread, toasted, buttered
Special Equipment
A coddler
Preparation
Step 1
Set coddler inside a medium saucepan and fill with water to come three-quarters up the side of the coddler. Remove coddler and bring water to a gentle boil over medium heat.
Step 2
Meanwhile, butter coddler. Pour in half of cream and add half of ham and chives; season with salt and pepper. Add egg, then top with remaining cream, ham, and chives. Season with salt and pepper and seal closed.
Step 3
Place coddler in water and cook egg until whites are set but yolk is still runny, about 8 minutes. Serve with toast.
Nutrition Per Serving
Calories (kcal) 270 Fat (g) 15 Saturated Fat (g) 7 Cholesterol (mg) 220 Carbohydrates (g) 21 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 11 Sodium (mg) 400