Gluten-Free Savory

Earthy Coddled Eggs: They’re what’s for a cozy breakfast or a ritzy dinner

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.

The recipe is here, along with tips.  (It was my pre-New Year’s Everyday Dorie Column for Washington Post Food.)

Photo by Goran Kosanovic for Washington Post Food

Dorie Greenspan

Earthy Coddled Eggs

Find the recipe here.




appetizer, breakfast, coddled eggs, dinner, easy recipe, eggs, Everyday Dorie column, lunch, recipes, starter, toast, Washington Post Food

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