Coddled Eggs with Ham and Parmesan
Serves
2
Prep Time
10 min
Cook Time
20 min
Print Recipe
Coddled eggs are a classic recipe that makes for an easy breakfast for two. The creamy Parmesan sauce and diced ham elevate simple baked eggs into something special. Best of all, they bake hands-off in the oven, allowing you to tackle other morning tasks. The result is a rich, comforting dish perfect for lazy weekend mornings.
Ingredients
- 1 tbsp (15 mL) butter
- 1 tbsp (15 mL) green onion, sliced (white part only—save green part for garnish)
- ½ cup (125 mL) heavy (35%) cream
- ½ cup (125 mL) Parmesan cheese, finely grated
- 3 tbsp (45 mL) cooked ham, finely diced
- 2 eggs
- Pinch salt
- Pinch pepper
- 1 baguette, fresh
Instructions
- Step 1
Preheat oven to 375°F (190°C). Grease two individual baking dishes.
- Step 2
In a medium saucepan over medium heat, melt butter. Add sliced green onion (whites only) and sauté until softened about 2 minutes. Stir in cream and heat until just under a simmer. Add Parmesan; stir until cheese has melted. Remove mixture from heat; add ham and season with salt and pepper.
- Step 3
Divide cream mixture evenly between baking dishes. Crack an egg into center of each dish. Bake until eggs have just set, about 15 minutes. Garnish with extra grated Parmesan, sliced green onion tops, and serve immediately with sliced baguette.
- Step 4
To finish, additional grate Parmesan cheese and sliced green onions on top.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 756 |
| Fat | 62 g |
| Saturated Fat | 37 g |
| Trans Fat | 1 g |
| Carbohydrate | 31 g |
| Fibre | 1 g |
| Sugars | 0 g |
| Protein | 35 g |
| Sodium | 657 mg |