Ingredients with Measurements:
- 4 large eggs
- 1 bunch of asparagus, trimmed
- 8 oz. mushrooms, sliced
- 2 tbsp. olive oil
- Salt and pepper to taste
- 1 tsp. chopped fresh thyme
- 1 tsp. chopped fresh rosemary
- 1 garlic clove, minced
Special equipment needed:
- 4 ramekins
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a bowl, toss the asparagus and mushrooms with olive oil, salt, pepper, thyme, rosemary, and garlic.
3. Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes, or until tender and lightly browned.
4. While the vegetables are roasting, bring a pot of water to a simmer.
5. Crack an egg into each ramekin and season with salt and pepper.
6. Place the ramekins in the pot of simmering water and cover with a lid.
7. Cook the eggs for 6-8 minutes, or until the whites are set and the yolks are still runny.
8. Remove the ramekins from the water and top each with the roasted asparagus and mushrooms.
9. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F
- Water temperature: simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 182
- Fat per serving: 14g
- Carbohydrates per serving: 6g
- Protein per serving: 10g
Substitutions for ingredients:
- Asparagus can be substituted with broccoli or green beans.
- Mushrooms can be substituted with bell peppers or zucchini.
Variations:
- Add crumbled bacon or diced ham for extra protein.
- Top with grated Parmesan cheese for added flavor.
- Serve with toasted bread for dipping.
Tips and tricks:
- Use fresh eggs for the best results.
- Make sure the water is simmering, not boiling, to prevent the eggs from overcooking.
- Roast the vegetables ahead of time and reheat before serving.
Storage instructions:
- Store leftover coddled eggs in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the ramekins in a pot of simmering water for 2-3 minutes, or until heated through.
Presentation ideas:
- Serve the coddled eggs in the ramekins for a rustic presentation.
- Garnish with chopped fresh herbs or a sprinkle of paprika.
Pairings:
- Serve with a side salad for a light meal.
- Pair with a glass of white wine for a sophisticated brunch.
Suggested side dishes:
- Mixed green salad
- Roasted potatoes
- Sourdough bread
Troubleshooting advice:
- If the eggs are overcooked, reduce the cooking time by a minute or two.
- If the vegetables are not tender enough, roast them for a few more minutes.
Food safety advice:
- Make sure the eggs are cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Coddled eggs have been a popular breakfast dish since the Victorian era.
Flavor profiles:
- The dish has a savory and earthy flavor from the roasted vegetables, with a rich and creamy texture from the coddled eggs.
Serving suggestions:
- Serve for breakfast, brunch, or a light dinner.
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