Coddled Eggs With Spinach and Feta Cheese

My coddled eggs with spinach and feta cheese recipe is a fantastic vegetarian breakfast or brunch option. You could even eat these for dinner! We did haha.

They are really simple to make, you can use whatever soft cheese you have in the fridge. I had feta cheese, but you can use goat cheese. I like to serve this with fruit and a side of bacon. Citrus fruit is nice because the acidity cuts into the richness of the dish. Cleanses your palette you could say.

These coddled eggs will fill you up and they end up plating nicely. You will impress your guests! Annnd it’s a pretty healthy dish. You could opt for a salad instead of toast, omit the cheese (but why would you?) and use regular milk or a dairy free option.

This may be my new favourite egg recipe, I’m usually a poached or scrambled eggs girl, but this is so easy and delicious!

A tip to remember is to put a tea towel on the bottom of the pot so the ramekins don’t stick to the pot. This could either overcook the eggs or burn the bottom of the ramekins. Both are not great options.
Toast some bread and dip those babies into the coddled eggs! If you made bacon, dip that in too! I made the four servings and we had the eggs the next day too with salad. It’s a cheap, easy meal at home. Won’t break the bank. You can easily make more than four servings, just double the recipe, it’s pretty much foolproof. Instead use a baking dish (or two) and give the eggs a water bath instead.

And if you are entertaining guests for brunch, serve them up my No-Bake Nutella Espresso Cheesecake for dessert. Or drink my Sweet Lime Ginger Rum Cocktail instead of a Mimosa.

Enjoy! Try making this for Easter or dinner tonight!

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Coddled Eggs With Spinach and Feta Cheese

Course Breakfast, Main Course

Cuisine American

Keyword Breakfast, Brunch, Brunch Recipe, Coddled Eggs Recipe

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 people

Ingredients

• 2 tablespoons butter
• 4 ounces baby spinach or any leafy green
• 1 store-bought roasted red pepper diced or cooked red pepper at home
• 1/4 cup soft cheese crumbled
• 8 large eggs
• 1/2 cup heavy cream divided
• 1 tablespoon chives or green onions finely chopped
• 8 slices bread of your choice toasted and cut in half on an angle
• kosher salt and freshly ground black pepper to taste

Instructions

1. Heat a large sauté pan over medium heat and add butter. Once melted, add spinach and season with salt and pepper. Sauté just until the spinach has wilted. Remove from heat.
2. Line the bottom of a medium saucepan with a clean kitchen towel. Fill pan with 1 inch of water and bring to a boil.
3. Meanwhile, butter the inside of 4 (8 ounce) ramekins. Divide sautéed spinach between the ramekins. Top each with some roasted pepper, feta cheese, 2 eggs and 2 tablespoons of cream. Season with salt and pepper.
4. Place ramekins in saucepan and cover with a tight fitting lid. Cook until whites are set and yolks are still runny, about 10 minutes.
5. Carefully remove ramekins from saucepan. Serve on 4 plates lined with a napkin. Garnish with chives. Serve with toast.

Recipe Notes

If you don't have ramekins, use heatproof glass jars or mugs.
If making a large batch, bake the coddled eggs in a baking dish filled with 1 inch of warm water. Cover with foil and place in a 325ºF oven for about 10 minutes, or until the egg whites are set and do not jiggle.