Bacon and cheddar–coddled eggs

5
3
3
SmartPoints® value per serving
Total Time
50 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
Wouldn't recognize a coddled egg if you saw one? It's simply eggs cooked gently in custard cups or lidded ceramic coddling cups, usually in a hot water bath. Brits love their coddled eggs served with crisp toast "fingers" for dunking into the yolks. This version features spinach, and savory bacon and cheddar cheese. All that you have to do is divide the ingredients among custard cups or ramekins and let them bake away in the oven until the eggs are set, which should take about 20 minutes. This recipe is a fun, unique twist on your morning eggs that you'll find yourself making again and again.

Ingredients

chopped frozen spinach

½ cup(s), thawed, squeezed dry

egg(s)

4 large

black pepper

¼ tsp

table salt

tsp

ready cooked bacon

4 slice(s), broken into pieces or chopped

reduced-fat cheddar cheese

2 oz, or Swiss cheese, shredded (1/4 cup)

cooking spray

4 spray(s)

Instructions

  1. Preheat oven to 350°F. Spray 4(8-ounce) custard cups or ramekins with nonstick spray. Place on small rimmed baking sheet.
  2. Divide spinach evenly among prepared custard cups. Beat eggs, pepper, and salt in medium bowl; pour into cups, dividing evenly. Top with bacon and sprinkle each with 1 tablespoon Cheddar. Bake until eggs are just set, about 20 minutes.
  3. Per serving:1 coddled egg

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