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Home » Type » Breakfast » Eggs » Oven-Coddled Eggs {With Chard, Parmesan, & Fresh Herbs}

Oven-Coddled Eggs {With Chard, Parmesan, & Fresh Herbs}

July 25, 2011 by Faith 54 Comments

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.

hosted by 5 Star Foodie & Lazaro Cooks!

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.

Filed Under: Eggs, Gluten Free, Low Carb and Keto Tagged: 5 Star Makeover, Breakfast in Bed, Coddled Eggs, Farmers' Markets, Fresh Herbs, Parmesan, Recipes, Swiss Chard

Comments

  1. kankana says

    July 29, 2011 at 10:43 am

    This would be such a fantastic treat .. i had made something very similar long back and gave it a silly name ‘egg bowl ‘ LOL!

    Reply
  2. Susan says

    July 28, 2011 at 4:58 pm

    I love the idea of combining eggs and chard – a wonderful recipe, Faith!

    Reply
  3. grace says

    July 28, 2011 at 3:13 pm

    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!

    Reply
  4. Debi Shawcross says

    July 28, 2011 at 5:42 am

    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!

    Reply
  5. LeQuan says

    July 28, 2011 at 1:00 am

    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.

    Reply
  6. Lori Lynn says

    July 27, 2011 at 11:07 pm

    Hi Faith – Excellent contribution to the Farmers’ Market cooking club this month. Delightful photos.
    I’m jealous of those blue ramekins.
    LL

    Reply
  7. Stevie says

    July 27, 2011 at 11:38 am

    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.

    Reply
  8. nancy at good food matters says

    July 27, 2011 at 8:10 am

    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!

    Reply
  9. Marisa says

    July 26, 2011 at 11:23 pm

    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!

    Reply
  10. Nutmeg Nanny says

    July 26, 2011 at 2:08 pm

    Love this! It looks amazing. I love soft boiled eggs :)

    Reply
  11. Jessie says

    July 26, 2011 at 1:59 pm

    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

    Reply
  12. Maria @ Scandifoodie says

    July 26, 2011 at 12:52 pm

    I love eggs made this way, this sounds so tasty!

    Reply
  13. Ma What's For Dinner says

    July 26, 2011 at 12:33 pm

    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

    Reply
  14. Priscilla - She's Cookin' says

    July 26, 2011 at 11:33 am

    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 :)

    Reply
  15. Trix says

    July 26, 2011 at 8:00 am

    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.

    Reply
  16. Joanne says

    July 26, 2011 at 7:23 am

    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.

    Reply
  17. Priti says

    July 26, 2011 at 6:44 am

    That’s a yummy b’fast ….that platter looks so gud

    Reply
  18. Angie's Recipes says

    July 26, 2011 at 5:24 am

    A simple yet so delicious egg dish!

    Reply
  19. Michele | Cooking At Home says

    July 26, 2011 at 5:09 am

    I certainly would not mind someone serving me this breakfast in bed. Beautiful.

    Reply
  20. maznah- cooking varieties says

    July 26, 2011 at 4:45 am

    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.

    Reply
  21. Lucy says

    July 26, 2011 at 4:28 am

    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.

    Reply
  22. Veronica says

    July 26, 2011 at 12:34 am

    Such a healthy and delicious breakfast! I agree, farm fresh eggs are much better. And I love the deep orange color of the yolks!

    Reply
  23. Magic of Spice says

    July 25, 2011 at 9:49 pm

    Wow, what a beautiful recipe for coddled eggs! I love the sound of garlicky chard :) Fantastic addition to the challenge!

    Reply
  24. Lorraine @ Not Quite Nigella says

    July 25, 2011 at 7:04 pm

    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

    Reply
  25. Charissa says

    July 25, 2011 at 6:02 pm

    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. :)

    Reply
  26. Monet says

    July 25, 2011 at 5:53 pm

    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!

    Reply
  27. Desserts In My Kitchen says

    July 25, 2011 at 5:39 pm

    Hi Faith,
    Breakfast never look so good! Yummy! What a beautiful photo!

    Reply
  28. Victoria says

    July 25, 2011 at 4:36 pm

    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.

    Reply
  29. Deb says

    July 25, 2011 at 4:14 pm

    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!

    Reply
  30. Diane says

    July 25, 2011 at 3:33 pm

    I love chard so this has to be good. Diane

    Reply
  31. [email protected] says

    July 25, 2011 at 1:47 pm

    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!

    Reply
  32. Alli says

    July 25, 2011 at 12:34 pm

    Farm fresh eggs, garlicy chard, breakfast in bed. Can someone please deliver this to me in bed.

    Reply
  33. Nourhan @ Miss Anthropist's Kitchen says

    July 25, 2011 at 12:15 pm

    Gorgeous! Such a simple way to eat eggs :)

    Reply
  34. Blond Duck says

    July 25, 2011 at 11:57 am

    I love your new look!

    Reply
  35. Jessica says

    July 25, 2011 at 11:42 am

    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!

    Reply
  36. mimi says

    July 25, 2011 at 11:31 am

    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

    Reply
  37. Lucia says

    July 25, 2011 at 11:21 am

    Breakfast in bed. Warm, tasty eggs. Pillows. And dreams.

    Reply
  38. [email protected] says

    July 25, 2011 at 11:00 am

    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.

    Reply
    • admin says

      July 25, 2011 at 11:06 am

      Evelyne, Too funny, I had a feeling the word “coddle” would give you a giggle! ;)

      Reply
  39. aipi says

    July 25, 2011 at 10:50 am

    A very new n delish way to cook eggs ~ nicely taken pics too!
    US Masala

    Reply
  40. Laz says

    July 25, 2011 at 10:41 am

    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.

    Reply
  41. Carol @ There's Always Thyme to Cook says

    July 25, 2011 at 9:19 am

    What a delicious thing to see first thing in the morning. I had cold cereal :(

    Reply
  42. 5 Star Foodie says

    July 25, 2011 at 9:05 am

    Farm fresh eggs are sure wonderful! A great pairing here with chard and herbs.

    Reply
  43. Barbara Bakes says

    July 25, 2011 at 8:32 am

    Beautiful pictures. Breakfast never looked better.

    Reply
  44. [email protected] says

    July 25, 2011 at 7:42 am

    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

    Reply
  45. anh says

    July 25, 2011 at 7:38 am

    Great breakfast!! Healthy, too!

    Reply
  46. Nicole, RD says

    July 25, 2011 at 7:30 am

    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??

    Reply
  47. Krista says

    July 25, 2011 at 7:20 am

    Absolutely love this gorgeous breakfast, Faith! What a perfect start to your day. I’d feel thoroughly spoiled – even making it myself. :-)

    Reply
  48. Heavenly Housewife says

    July 25, 2011 at 7:07 am

    I’ve always wanted to try making coddled eggs, as I eat eggs so often. These look superb.
    *kisses* HH

    Reply
  49. Erica says

    July 25, 2011 at 6:36 am

    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!

    Reply
  50. Rosa says

    July 25, 2011 at 6:07 am

    A delicious way of preparing eggs!

    Cheers,

    Rosa

    Reply
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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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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 email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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