I’m a sucker for coddled eggs, served in a cup, slightly set around the edges, oozy in the center and perfect for any meal, fancy-pants or plain. Coddled eggs, sometimes called baked eggs (I steam mine, which is cinchy), always seem elegant to me, even when they’re served in their simplest form: unadorned with toast soldiers or points. Add a little something – here I add quickly sauteed mushrooms and a splash of cream – and the party begins.
Speaking of parties … I have a friend who regularly makes a coddled-egg party. She sets out little bowls of toppings, such as minced herbs, chopped scallions or shallots, bacon bits, salmon roe or caviar, roasted peppers and/or tomatoes, pesto and/or tapenade; and a selection of dippers, think toast (of course it can be gluten-free), bread sticks (better yet, bread sticks wrapped in prosciutto or Spanish ham), crackers, strips of crisp bacon.
Make these once and you’ll be expert; make them twice and you’ll be a lifelong fan.
Photo by Goran Kosanovic for Washington Post Food.
Earthy Coddled Eggs
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