Ingredients with Measurements:
- 2 eggs
- 1 ripe avocado, sliced
- 1 medium tomato, diced
- 1 tablespoon unsalted butter
- Salt and pepper to taste
Special equipment needed:
- 2 ramekins or small oven-safe dishes
- A pot or saucepan with a lid
- A slotted spoon
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Grease the ramekins with butter and place them in a baking dish.
3. Divide the sliced avocado and diced tomato evenly between the ramekins.
4. Crack one egg into each ramekin, being careful not to break the yolk.
5. Season the eggs with salt and pepper to taste.
6. Add enough water to the baking dish to come halfway up the sides of the ramekins.
7. Cover the baking dish with a lid or aluminum foil.
8. Place the baking dish in the preheated oven and bake for 12-15 minutes, or until the egg whites are set and the yolks are still runny.
9. Remove the baking dish from the oven and carefully remove the ramekins using a slotted spoon.
10. Serve the coddled eggs immediately, garnished with additional salt and pepper if desired.
Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (175°C)
Serving size:
2 servings
Nutritional information:
Calories per serving: 250
Total fat: 20g
Saturated fat: 5g
Cholesterol: 190mg
Sodium: 80mg
Total carbohydrates: 10g
Dietary fiber: 7g
Sugar: 1g
Protein: 9g
Substitutions for ingredients:
- Instead of avocado, you can use sautéed spinach or mushrooms.
- Instead of tomato, you can use roasted red peppers or sun-dried tomatoes.
Variations:
- Add crumbled bacon or diced ham for a heartier breakfast.
- Top the coddled eggs with grated cheese before baking.
- Add a dash of hot sauce or Worcestershire sauce for extra flavor.
Tips and tricks:
- Make sure the ramekins are well-greased to prevent the eggs from sticking.
- Use room temperature eggs for even cooking.
- Don't overcook the eggs, as the yolks should still be runny.
- Serve the coddled eggs with toast or crusty bread for dipping.
Storage instructions:
Leftover coddled eggs can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the coddled eggs in a microwave-safe dish and microwave on high for 30 seconds to 1 minute, or until heated through.
Presentation ideas:
Serve the coddled eggs in the ramekins for a rustic presentation, or transfer them to a plate for a more elegant look.
Garnishes:
Garnish the coddled eggs with chopped fresh herbs, such as parsley or chives.
Pairings:
Serve the coddled eggs with a side of fresh fruit or a small salad.
Suggested side dishes:
- Toast or crusty bread
- Hash browns or roasted potatoes
- Sautéed greens, such as kale or Swiss chard
Troubleshooting advice:
- If the egg whites are not set after baking, return the ramekins to the oven for an additional 2-3 minutes.
- If the yolks are overcooked, reduce the baking time by a minute or two.
Food safety advice:
- Make sure the eggs are fresh and not cracked before using.
- Use oven mitts or a kitchen towel when removing the baking dish from the oven, as it will be hot.
Food history:
Coddled eggs have been a popular breakfast dish for centuries, dating back to the Victorian era. They are traditionally cooked in a water bath on the stovetop, but this recipe uses the oven for convenience.
Flavor profiles:
The creamy avocado and juicy tomato pair perfectly with the rich, runny egg yolks. The dish is seasoned simply with salt and pepper, allowing the flavors of the ingredients to shine.
Serving suggestions:
Serve the coddled eggs for breakfast or brunch, accompanied by a hot cup of coffee or tea.
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