Uploaded January 2023 | Updated September 2026, 7 hours ago
Here's a lovely little breakfast that is fun to make and real tasty. Coddled eggs became popular in the 19th century and were made in an ornate porcelain coddler with a little lid. I remember them being around when I was a child; not so much now.
Here is my version which has extra added ingredients to make the full breakfast experience...
• Website: margaretsmakeandbake.wixsite.com/margaretsmakebake
• Instagram: instagram.com/margaretsmakeandbake
Ingredients
1 tbsp truffle olive oil
A little baby spinach
4 sliced button mushrooms
4 tsp ricotta
4 halved cherry tomatoes
1 tsp smoked garlic
4 eggs
A little cream
Flaked salt
Black pepper
Sourdough Bread
Parmesan crisp
1) Preheat oven to Gas 6/ 200°C or 400°F
2) Choose 2 ramekins mine are 4 inches in diameter
3) Fry the mushrooms, tomatoes and spinach in truffle oil then add the smoked garlic, salt and black pepper
4) Cut the crusts off 2 slices of brown bread and roll out thinly
5) Put the bread on the base of the ramekins and pop the cooked vegetables on top
6) Add a splash of cream then break 2 eggs and 2 tsp ricotta on top of each one
7) Sprinkle with a little more parmesan, black pepper & flaked salt
6) Bake for 10- 12 mins
7) top with a parmesan crisp and serve with toasted sourdough bread
Music:
Arkansas Traveller by Nat Keefe & Hot Buttered Rum
Nat Keefe on YouTube: youtube.com/channel/UCr1hW0rMwhUGBPne6FYdyIQ
Here's a lovely little breakfast that is fun to make and real tasty. Coddled eggs became popular in the 19th century and were made in an ornate porcelain coddler with a little lid. I remember them being around when I was a child; not so much now.
Here is my version which has extra added ingredients to make the full breakfast experience...
• Website: margaretsmakeandbake.wixsite.com/margaretsmakebake
• Instagram: instagram.com/margaretsmakeandbake
Ingredients
1 tbsp truffle olive oil
A little baby spinach
4 sliced button mushrooms
4 tsp ricotta
4 halved cherry tomatoes
1 tsp smoked garlic
4 eggs
A little cream
Flaked salt
Black pepper
Sourdough Bread
Parmesan crisp
1) Preheat oven to Gas 6/ 200°C or 400°F
2) Choose 2 ramekins mine are 4 inches in diameter
3) Fry the mushrooms, tomatoes and spinach in truffle oil then add the smoked garlic, salt and black pepper
4) Cut the crusts off 2 slices of brown bread and roll out thinly
5) Put the bread on the base of the ramekins and pop the cooked vegetables on top
6) Add a splash of cream then break 2 eggs and 2 tsp ricotta on top of each one
7) Sprinkle with a little more parmesan, black pepper & flaked salt
6) Bake for 10- 12 mins
7) top with a parmesan crisp and serve with toasted sourdough bread
Music:
Arkansas Traveller by Nat Keefe & Hot Buttered Rum
Nat Keefe on YouTube: youtube.com/channel/UCr1hW0rMwhUGBPne6FYdyIQ
