Ingredients with Measurements:
- 4 eggs
- 4 slices of bacon
- 1 tomato, diced
- 1 tablespoon of butter
- Salt and pepper to taste
Special equipment needed:
- 4 ramekins or small oven-safe dishes
- Baking sheet
- Aluminum foil
Step-by-step instructions:
a. Preheat the oven to 350°F.
b. Cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and drain on paper towels.
c. In the same skillet, sauté the diced tomato for 2-3 minutes until slightly softened. Remove from heat.
d. Grease the ramekins with butter and crack one egg into each ramekin.
e. Season the eggs with salt and pepper to taste.
f. Divide the sautéed tomato evenly among the ramekins.
g. Cut the cooked bacon into small pieces and sprinkle over the tomatoes.
h. Place the ramekins on a baking sheet and cover each ramekin with a piece of aluminum foil.
i. Bake in the preheated oven for 15-20 minutes or until the egg whites are set and the yolks are still runny.
j. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
350°F
Serving size:
4 servings
Nutritional information:
Calories: 205
Total fat: 16g
Saturated fat: 6g
Cholesterol: 219mg
Sodium: 300mg
Total carbohydrates: 2g
Dietary fiber: 0g
Sugar: 1g
Protein: 13g
Substitutions for ingredients:
- Turkey bacon or vegetarian bacon can be used instead of regular bacon.
- Cherry tomatoes or sun-dried tomatoes can be used instead of diced tomato.
Variations:
- Add chopped herbs such as parsley or chives for extra flavor.
- Use different types of cheese such as cheddar or feta to sprinkle on top of the eggs.
- Add cooked spinach or mushrooms to the tomato mixture for a vegetarian option.
Tips and tricks:
- Make sure to cover the ramekins with aluminum foil to prevent the eggs from drying out.
- Use fresh eggs for the best results.
- Serve with toast or crusty bread to soak up the runny yolks.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the microwave or in the oven until heated through.
Presentation ideas:
Serve the coddled eggs in the ramekins with a side of toast or crusty bread.
Garnishes:
Garnish with chopped herbs such as parsley or chives.
Pairings:
Pair with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus or Brussels sprouts
- Crusty bread or toast
Troubleshooting advice:
- If the eggs are not cooked to your liking, adjust the cooking time accordingly.
- If the eggs are overcooked, reduce the baking time or remove the aluminum foil earlier.
Food safety advice:
- Make sure to cook the eggs to an internal temperature of 160°F to ensure they are safe to eat.
- Always wash your hands and utensils before and after handling raw eggs.
Food history:
Coddled eggs were a popular breakfast dish in the early 20th century. They were often served in individual dishes and cooked in a water bath.
Flavor profiles:
The coddled eggs are creamy and rich, while the bacon and tomato add a savory and slightly sweet flavor.
Serving suggestions:
Serve for breakfast or brunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A