Name: Coddled Eggs with Bacon and Cheddar
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: American
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

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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

Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

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

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Le Creuset Stoneware Petite Round Cocotte, 8-Ounce, Marine

This is the fifth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother’s Day.