This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #BrunchWeek 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.
Coddled Eggs with Bacon and Cheddar
Coddled eggs with bacon and cheddar are a great Sunday morning breakfast.
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.
Notes
Use crumbled sausage in place of or in addition to the bacon.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Homemade Orange Julius from A Day in the Life on the Farm
Kimchi Bloody Mary from kimchi MOM
Mimosa Bar from Love and Confections
BrunchWeek Egg Dishes:
Asparagus & Pancetta Frittata from The Chef Next Door
Breakfast Burritos from Books n’ Cooks
Chilaquiles from The Redhead Baker
Coddled Eggs with Bacon and Cheddar from Family Around the Table
Eggs Benedict Breakfast Tacos from The Spiffy Cookie
Put an Egg on it Mac and Cheese from Sew You Think You Can Cook
Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks
Smoked Eggs over Asparagus from Cindy’s Recipes and Writings
Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings
BrunchWeek Breads, Grains and Pastries:
Apple Cinnamon Pull Apart Bread from Pink Cake Plate
Apple Crumble Bread from Hezzi-D’s Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
Cheddar Asparagus Breakfast Tarts from It Bakes Me Happy
Cinnamon Roll Oatmeal from Big Bear’s Wife
Cinnamon Roll Pizza from Palatable Pastime
Best Dutch Baby Pancake Recipe from That Skinny Chick Can Bake
Strawberry Lemonade Muffins from An Edible Mosaic
Tiramisu French Toast from Brunch-n-Bites
Twisted Star Cinnamon Rolls from Amy’s Cooking Adventures
BrunchWeek Main Dishes:
Biscuits and Gravy Bubble Up from A Kitchen Hoor’s Adventures
Cheesy Bacon Chile Rellenos from Rants From My Crazy Kitchen
Country Fried Steak & Eggs with Habanero Cheddar Gravy from Forking Up
Homemade Chicken Sausage & Egg Stromboli from Hardly a Goddess
Spinach, Artichoke and Asparagus Strata from Cooking in Stilettos
Ultimate Cheddar Grits Bowl from The Barbee Housewife
Veggie Loaded Breakfast Enchiladas from Sarcastic Cooking
BrunchWeek Fruits, Vegetables and Sides:
Apple and Creamy Ricotta Crepes from From Gate to Plate
Apple Cheddar Bites with Honey and Pepper from Feeding Big
Sweet Pea Sipper from Culinary Adventures with Camilla
Thai Asparagus Slaw from Jane’s Adventures in Dinner
BrunchWeek Desserts:
Baltimore Peach Cake from Cookaholic Wife
Mandarin Orange Bundt Cake from My Catholic Kitchen
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.