Baked eggs
23 min

French Coddled Egg

The white is just set and the yolk is runny: pure indulgence! Make it even more decadent with thick crème fraîche, crispy bacon or sauteed mushrooms... 

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Average: 3.7 (6 votes)

Ingredients For

  • x 4
    2 hearty slices
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    3 tsp See the article
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
    1 tsp See the article
  • Sel de Guérande
    Sauces & condiments
    Fleur de sel de Guérande sea salt PGI

Preheat the oven to 450°F on the broil setting. Butter 4 ramekins. Separate the eggs, putting one white in each ramekin and setting the yolks aside. Place the ramekins in a large pot and add cold water until it comes up to 3/4 of their height.

Step 1
  • Cook the egg whites over low heat until they start to set (about 10 minutes).

    Step 2
  • Meanwhile, slice the bread into 8 nice strips. Toast them in a fry pan with the butter and olive oil.

    Step 3
  • Remove the ramekins from the pot. Gentle place one raw yolk on each cooked egg white. Place the ramekins under the oven broiler for 3 minutes. Remove the Baked Eggs from the oven. Garnish each ramekin with a pinch of fleur de sel and a bit of freshly ground pepper. Serve with the crispy toast strips.

    Step 4
  • Pair with

    Red wine: Chiroubles.

    Country Bread
    Country Bread
    PDO Vallée des Baux-de-Provence Olive Oil
    PDO Vallée des Baux-de-Provence Olive Oil
    See Recipe