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Coddled Eggs With Spinach and Feta Cheese
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Ingredients
- 2 tablespoons butter
- 4 ounces baby spinach or any leafy green
- 1 store-bought roasted red pepper diced or cooked red pepper at home
- 1/4 cup soft cheese crumbled
- 8 large eggs
- 1/2 cup heavy cream divided
- 1 tablespoon chives or green onions finely chopped
- 8 slices bread of your choice toasted and cut in half on an angle
- kosher salt and freshly ground black pepper to taste
Instructions
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Heat a large sauté pan over medium heat and add butter. Once melted, add spinach and season with salt and pepper. Sauté just until the spinach has wilted. Remove from heat.
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Line the bottom of a medium saucepan with a clean kitchen towel. Fill pan with 1 inch of water and bring to a boil.
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Meanwhile, butter the inside of 4 (8 ounce) ramekins. Divide sautéed spinach between the ramekins. Top each with some roasted pepper, feta cheese, 2 eggs and 2 tablespoons of cream. Season with salt and pepper.
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Place ramekins in saucepan and cover with a tight fitting lid. Cook until whites are set and yolks are still runny, about 10 minutes.
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Carefully remove ramekins from saucepan. Serve on 4 plates lined with a napkin. Garnish with chives. Serve with toast.
Recipe Notes
If you don't have ramekins, use heatproof glass jars or mugs.
If making a large batch, bake the coddled eggs in a baking dish filled with 1 inch of warm water. Cover with foil and place in a 325ºF oven for about 10 minutes, or until the egg whites are set and do not jiggle.