Happy New Year, friends! I don’t know about you, but despite the sadness that packing up the Christmas decorations brought on, I was slightly excited to head into 2020 simply to refresh and recharge. After overloading on cheese and cookies, running from place to place to see family and friends and sleeping in much later than I should (kudos to my kids who were on board with this as well), I was secretly looking forward to adding some downtime, routine and vegetables to my life.
Because living a healthier life is one of my resolutions (unoriginal, I know), I’ve decided to start by incorporating the most important meal of the day back into my mornings. It seems that the routine of having a leisurely breakfast has become non-existent over the past few years and it has become my new normal to grab a cup of coffee and run out the door.
I know it won’t happen every day, but I’m really trying to take a minute (and a breath) each morning and eat something, preferably a healthy option.
Since my husband is the chef in our house, he decided to kick off the new year by whipping up one of our favorite breakfast options of all time – coddled eggs. We experienced this amazing dish while we were on our honeymoon many years ago in Charleston, South Carolina — and we actually shared it as an appetizer at the time (so note that you don’t have to eat this in the morning only). I had never even heard of a coddled egg until then, but it has been one of our favorites ever since.
We typically reserve this dish for the weekend since there’s a little more that goes into the preparation, but if you can pull it off on a Monday, more power to you! It will be worth it, I promise.Print
New Year, New Breakfast Idea: Coddled Eggs
The best way to take a basic egg to the next level.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Cuisine: Breakfast
- 2 eggs
- 1 cup of grits (cooked)
- 1.5 cups of uncooked spinach
- 1 cup of uncooked bella mushrooms
- 1 small shallot
- 2 garlic cloves
- Olive oil
- Salt and pepper to taste
- Preheat oven to 350 degrees.
- Over medium heat, sauté spinach, chopped mushrooms & chopped garlic in 1 tbsp olive oil.
- Season with salt and pepper and remove from the pan.
- Divide the grits between two ramekins or oven-safe coffee mugs.
- Top the grits with the spinach & mushroom mixture.
- Crack one whole egg into each ramekin.
- Season the egg with salt and pepper.
- Place the ramekins into a deep roasting pan and pour hot water into the pan until approximately half of the ramekins are submerged.
- Place tray in oven and bake 12 – 15 minutes until egg whites firm up and yolks are still runny.
- Carefully remove hot ramekins from the roasting pan and serve.
Keywords: coddled egg, egg, breakfast, appetizer