Coddled Eggs with Bacon and Cheddar
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the recipes. All opinions are mine alone. It’s that time of year again when we celebrate #BrunchWeek. This is my second year participating with so many wonderful bloggers and sponsors. For my first recipe of the week, yes a whole week of fabulous recipes, I made coddled eggs with bacon and Cheddar. This dish has become a favorite in my house. I make it for special occasions, like Mother’s Day, but also when we have company because it’s a really impressive dish. Although Cabot Cheese is one of our fabulous sponsors it’s the only cheese I use in this dish because it melts so beautifully. Plus I never use pre-shredded cheese. It’s got an anti-caking agent that prevents it from melting well.
While I used the Cabot Vermont Sharp for this post because I like the classic sharp taste but you can certainly use your favorite Cabot cheese. Try the pepper jack or hot habanero for a bit of a kick.
For another option, substitute cooked sausage crumbles for the bacon. What’s really appealing about his dish is you could customize it for each of your guests. Sausage crumbles for some bacon for others. Offer a variety of cheeses too. Coddled eggs are eggs that are partially cooked, mostly cooked, or hardly cooked. We like our eggs a bit more done so I cook them just a tad bit longer. This recipe makes 2 servings but it’s easily adjusted for more folks. If you don’t have the mini cocottes like in the photo you can use oven-proof ramekins. I like to serve with a slice or two of extra bacon and either English muffins or toast.
Coddled Eggs with Bacon and Cheddar
Coddled eggs with bacon and cheddar are a great Sunday morning breakfast.
Servings: servings
Ingredients
- 4 eggs
- 4 strips bacon cooked and crumbled
- 2 tablespoons grated Cabot Vermont Sharp Cheddar cheese
- Salt and Pepper to taste
- Softened butter for ramekins
- Toast or English Muffin for serving
Instructions
- Preheat oven to 325 degrees F. Using a pastry brush, butter 2 ramekins or mini cocotte dishes.
- Crumble half of the bacon in each dish. Crack 2 eggs into each dish. Season with salt and pepper. Top each with 1 tablespoon grated cheese. Cover with lid or aluminum foil.
- Bake at 325 for 15 to 20 minutes until white is set.
- Remove from oven and serve with toast or English muffin.
Recipe Notes
Use crumbled sausage in place of or in addition to the bacon.
How easy and I would happily use the habanero cheese!! 🙂
This looks like my favorite breakfast! Add a little Sriracha and I would be in heaven!
I’ve always wanted to try coddled eggs, but don’t have those little dishes. After seeing your dish, I want to try them even more!
I love the ease of baking eggs, I can’t wait to try these!
I’ll take my yolks on the runny side so I can dip my toast in please! These look delicious!
I love that this is a recipe for 2! And I like mine a little more runny and my husband prefers his more well done, I love that we can both have it the way we like!
What a blog!!! I love to brunch with friends and family. Right now I’m on a strata kick and almost anything goes!
Great classic breakfast flavors here! And these prizes sound great! I’m a big fan of Nielsen Massey vanilla!
So over easy, poached and coddled are all kind of similar, right, just different cooking technique to get the same result? Either way I would love this for breakfast.
Yum. My grandmother used to coddle eggs, but I have never done it before. This recipe makes me want to try them!
This looks delicious and I love how easy it is to make. I’d say this breakfast recipe is easy enough to make on a weekday morning. Yes! Thank you for sharing. I can’t wait to try this!
What a fun idea…there are so many awesome recipes here to try.
I LOVE brunch and the idea of a whole week devoted to all things brunch sounds perfect to me!! This sounds delicious 🙂
Wow, so many cool prizes! But the eggs are the true prize here, I adore them for any meal of the day, and for some reason I’ve never coddled them ~ I can’t wait to try these!
Sounds so warm and inviting. Love baked eggs.