Coddled Eggs with Spinach
An elegant, silky, and comforting breakfast, perfect for starting your day with calm and grace.
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25 min
Easy
Europea
2 servings
The story behind
I love making these coddled eggs when I want to treat myself to something special without spending hours in the kitchen. I remember the first time I made them, I was genuinely surprised by how easy it was to get that silky texture that practically melts in your mouth. This dish brings me so much peace; it has that classic, refined feel while still being incredibly homey, especially when you pair the softness of the egg with the fresh taste of sautéed spinach. I usually make these for a Sunday breakfast, when the morning light hits the window and I have absolutely nowhere to be. I love enjoying them with a good cup of coffee and some crusty toast to dip into that perfect yolk. It’s definitely one of my favorite little rituals for self-care.
Instructions
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1Preheat the oven to 180°C and grease two ramekins with a little butter.
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2Lightly sauté the spinach in a pan with a touch of butter until wilted, then place a base layer into each ramekin.
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3Carefully crack an egg over the spinach in each container.
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4Sprinkle with salt, pepper, and the parmesan cheese if using.
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5Place the ramekins in a baking dish with some hot water (bain-marie) and bake for about 10 to 12 minutes until the whites are set but the yolk remains soft.
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6Carefully remove from the oven and serve immediately while still warm.
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