Photo of Coddled eggs by WW

Coddled eggs

Points® value
Total Time
30 min
15 min
15 min
Creamy, rich and decadent – try coddled eggs and you won’t look back. Oven-cooked in ramekins within a bain marie, this gentle approach makes ultra-soft eggs that are perfect for dipping.



100 g, young leaf

Calorie controlled cooking spray

4 spray(s)

Egg, whole, raw

4 large, raw

Single Cream

4 tablespoon(s), level

Ground Nutmeg

1 teaspoon(s), level

Dill, Fresh

1 tablespoon(s), roughly chopped

Calorie Controlled Brown Bread

4 slice(s)

Smoked salmon

100 g


1 medium, wedges, to serve


  1. Preheat the oven to 180°C, fan 160°C fan, gas mark 4. Rinse the spinach and add to a pan, cover with a lid and cook over a low heat for 1 minute until wilted, stirring once or twice. Leave to cool slightly, then squeeze out any excess liquid and roughly chop.
  2. Mist 4 x 175ml ramekins with cooking spray, and divide the spinach between them. Crack an egg into each, then top each egg with 1 tablespoon cream alternative. Season well, then grate over a little nutmeg and scatter over some of the chopped dill.
  3. Put the ramekins into a small roasting tin and pour freshly boiled water from the kettle into the roasting tin until it comes halfway up the sides of the ramekins. Cover the tin tightly with a sheet of kitchen foil and carefully transfer the tin to the oven.
  4. Bake for 10-12 minutes until the egg whites are set, and the yolks are soft. Ovens vary, so check the eggs after 10 minutes, and if almost set, carefully remove from the water bath and set aside for 1 minute.
  5. To serve, toast the bread and top with the smoked salmon. Scatter the remaining dill over the coddled eggs and serve with the smoked salmon toast and lemon wedges on the side.