The latest 5 Star Makeover theme was Farmers’ Markets, a theme I really enjoyed because of how wide open for creativity it was. I can’t think of any way I’d rather spend a weekend morning than perusing my farmers’ market, looking for fresh goodies and thinking of how I want to eat them.
On my last visit to the farmers’ market I spotted some farm-fresh eggs and some beautiful chard, and I knew breakfast in bed was in order. But what to make? (As an aside, if you’ve never had a farm-fresh egg I highly encourage you to seek them out! They’re well worth the hunt. ;) )
Coddled eggs are nothing more than soft-cooked eggs; I like mine with with set whites and runny yolks. There are two traditional ways to coddle an egg, both involving water that is hot but not boiling; the first method involves leaving the egg in its shell to cook and the second entails cooking the egg in a ramekin placed in a bain-marie. I decided to go a different route and coddle them in ramekins in the oven.
Underneath the egg is a lovely bed of garlic-y chard. Feel free to use any veggie you like though (just cook it to fork-tender first). I think spinach, tomato, asparagus, artichoke, potato, onion, and/or bell pepper would be delicious.
Oven-Coddled Eggs {With Chard, Parmesan, & Fresh Herbs}
Serves 2
2 teaspoons olive oil (or butter), plus a little more for the ramekins
1 clove garlic, minced
4 oz chard (about 4 cups raw, chopped chard — stems removed)
1 oz Parmesan, grated (about 1/4 cup grated)
2 tablespoons cream
2 large eggs
Fresh minced herbs of your choice (I used chives and rosemary, but dill, parsley, thyme, or just about any green herb you like would be nice)
Salt and pepper
Preheat the oven to 350F and brush a little oil inside 2 small (about 6 oz) ramekins.
Heat the oil in a medium skillet over low heat; add the garlic and cook 1 minute. Add the chard, a pinch of salt and pepper, and a splash of water; cook until the chard is wilted and the water has evaporated, stirring frequently.
Divide the chard between the two ramekins, and then add Parmesan and cream on top. Gently crack 1 egg into each ramekin, then top with a sprinkle of fresh chopped herbs and a pinch of salt and pepper.
Bake until the eggs are set to your desired consistency (I like set whites with slightly runny yolks, which takes about 18 minutes).
Serve with broiled tomato and buttered toast, if desired.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
A delicious way of preparing eggs!
Cheers,
Rosa
I am so excited to eat soft cooked, runny eggs again! This breakfast looks fantastic. I have been contemplating purchasing farm fresh eggs at our farmers market for a few weeks now- I guess its time!
I’ve always wanted to try making coddled eggs, as I eat eggs so often. These look superb.
*kisses* HH
Absolutely love this gorgeous breakfast, Faith! What a perfect start to your day. I’d feel thoroughly spoiled – even making it myself. :-)
That yolk looks perfectly runny…yum! I love your egg dishes. My favorite has been the one with the bread in the cupcake tin :)
P.S. I have a tea cup with the lid just like that one. My boss got it for me…I think it’s Vera Bradley??
Great breakfast!! Healthy, too!
The eggs look delicious. A farm fresh, free range or organic egg is something to be hold. Makes for lighter sponges and thick custards.lovely
Beautiful pictures. Breakfast never looked better.
Farm fresh eggs are sure wonderful! A great pairing here with chard and herbs.
What a delicious thing to see first thing in the morning. I had cold cereal :(
Faith,
Nothing better than farm fresh eggs. Unless you’ve eaten an egg that just in a chicken that morning, you cannot appreciate it. That stuff we buy in the supermarkets cannot compare.
Love the you took great care with the cooking of the egg. Eggs in my kitchen are treated very carefully. Beautiful dish.
A very new n delish way to cook eggs ~ nicely taken pics too!
US Masala
A great entry for the % star makeover: fresh farmers market eggs. You dish looks wonderful and a real morning treat. I have to say the word coddled makes me laugh.
Evelyne, Too funny, I had a feeling the word “coddle” would give you a giggle! ;)
Breakfast in bed. Warm, tasty eggs. Pillows. And dreams.
Your breakfast looks so delicious. Farm fresh eggs are really fantastic. I keep asking my husband to let me have a small flock of hens, but so far he is resistant to the idea. Something about not wanting chicken poop around the pool. While not super smart, I think we could train them to stay in other parts of the yard. For now I’m lucky that two of my neighbors have chickens and I am often times the recipient of their extra eggs.
Mimi
Great makeover, Faith! It looks completely farm to table in such an elegant and beautiful way. I love the perfectly baked eggs and all the fresh herbs. It would make my day if I could have a breakfast like this every day!
I love your new look!
Gorgeous! Such a simple way to eat eggs :)
Farm fresh eggs, garlicy chard, breakfast in bed. Can someone please deliver this to me in bed.
That first pictures is sooo amazing Faith..I love the clarity and composition. I skipped breakfast today & guess it was wrong timing to land on your blog..I already feel famished! :) Love such colorful plates of food!
Have a great week ahead!
I love chard so this has to be good. Diane
This sounds great! I recently got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I’ll have to try them out in this recipe. Really good salt makes a difference in a recipe like this! Thanks for sharing!
I too am of the camp of set whites and RUNNY yolks :) I’ve made coddles eggs before in ramekins with spinach, ham, and cream! I love how versatile the method can be. One time I added sauteed mushrooms too. Yours look fantastic! Would love to dip my toast right in, hehe.
Hi Faith,
Breakfast never look so good! Yummy! What a beautiful photo!
Those eggs do look beautiful in that bright blue cup. And I’m sure it tastes even better. So fresh! Thank you for sharing another tasty treat with me today. Your culinary creativity inspires me in my own baking endeavors. I hope you had a good Monday. Smiles and love this week!
I love this…I have eggs all the time for breakfast! I would love to try to be more vegan, but I can`t give up eggs. :)
This is a great way of getting the soft boiled yolk centre without poaching it! Oh and yes farm fresh eggs are amazing aren’t they! :D
Wow, what a beautiful recipe for coddled eggs! I love the sound of garlicky chard :) Fantastic addition to the challenge!
Such a healthy and delicious breakfast! I agree, farm fresh eggs are much better. And I love the deep orange color of the yolks!
These are so pretty and I haven’t seen this idea before – it’s such a lovely way to have eggs, especially good quality farmers market ones.
Hi faith, I never know how to do coddled eggs before. first time learning it from you here.
Thanks, for posting such a flavorful eggie for breakfast.
I certainly would not mind someone serving me this breakfast in bed. Beautiful.
A simple yet so delicious egg dish!
That’s a yummy b’fast ….that platter looks so gud
I’ve never coddled an egg in my life! But I do have all of the ingredients necessary to make these happen. I’m on it.
I have had a farm fresh egg and you are so right – it’s incomparable to old grocery store eggs. Love coddled eggs and what you’ve done here! The color on that yolk is stunning.
I like my eggs with set whites and runny yolks and would love these for breakfast right now! Love the garlicky chard bed – the kale I bought at the FM just might do. Fabulous makeover dish, Faith :)
Ooooh how I love eggs this way. I make a version of this but what a great addition with the chard! I’m going to have to try these this weekend. Thanks so much!
New reader here. Your stuff looks amazing. Can’t wait to come back again.
Lots of yummy love,
Alex aka Ma What’s For Dinner
http://www.mawhats4dinner.com
I love eggs made this way, this sounds so tasty!
I’ve coddled eggs in the shell in a water bath, but never in the oven. What a great idea, Faith! I can just see a coddled egg over red pepper and feta with some fresh herbs, mmm.
I know just what you mean about perusing Farmer’s Markets – it’s like Christmas every week! :D
Love this! It looks amazing. I love soft boiled eggs :)
That egg is perfectly cooked and I can only imagine how delicious the difference is when it is a farm fresh egg. This is my kind of breakfast!
Beautiful dish, Faith. There is nothing more perfect than farm-fresh egg–the difference is astonishing. I like mine cooked the same as you–set whites and runny yolks. divine. I have some Swiss Chard in my little garden right now, –wonderful use for it!
Anything with chard is allright with me. I love that.
I’m supposed to lay off the eggs due to high cholesterol, but you’ve made this sound so good, that I’d be willing to chear.
Hi Faith – Excellent contribution to the Farmers’ Market cooking club this month. Delightful photos.
I’m jealous of those blue ramekins.
LL
The coddled egg looks beautiful an perfectly cooked, Faith. I like my egg yolk runny and egg whites settled too. I think the ramkin way is better. A bit less to clean too.
Chard always finds it’s way into my basket at the markets, and I too love it with lots of garlic! Who wouldn’t like to start their day with a dish like this? Beautiful!
coddling eggs sounds like a strange practice to me–i always associate that verb with spoiled kids! tasty and clever method, though, and the end result looks great!
I love the idea of combining eggs and chard – a wonderful recipe, Faith!
This would be such a fantastic treat .. i had made something very similar long back and gave it a silly name ‘egg bowl ‘ LOL!
I looooooove me some coddled eggs! it’s how i eat my eggs over plain white rice, too. since i make flan in ramekins (which naturally is an egg custard), I like the idea of lacing with anything garlick-y! and yes, farm fresh eggs are amazing! the difference in taste is so evident! Nice styling.
You’re absolutely right, farm fresh eggs are a delight. I don’t get them often, but they’re such a treat when I do, and I certainly wouldn’t object to having them coddled like that, especially with chard, one of my favourite greens.
That’s how I want my egg to cook, Faith! Set white and runny yolks –YUM. I could imagine to dig in the yolk go through Parmesan chard. Foodgasm is the word I would probably use!