882. Coddled Eggs

Coddled eggs are basically soft cooked eggs that have their shell removed and are cooked in a container in a water bath. Butter the sides of a Bonne Maman jar, add a couple of ingredients, crack the egg inside, and bake in a water bath.
Americans have their mason jars, the rest of the world has Bonne Maman jars. they are great from everything from the jam you buy them with, to overnight oats, parfaits, school lunch carriers, and maybe even some individual baked cheesecakes.

Ingredients:

1 Tbsp butter, to grease
1 cup baby spinach leaves
1/2 cup cooked sausage, finely chopped
4 large eggs
4 Tbsp cream
1/2 cup cheddar cheese, finely grated
salt and freshly ground black pepper
buttered toast fingers, to serve

Method:

Preheat the oven to 350F.
Butter 4 deep ramekins or jars and divide the spinach in the bottom of each one, then scatter over the chopped sausage.
Crack in an egg and season with salt, then add a tablespoon cream to each ramekin and sprinkle over the cheddar.
Arrange the ramekins or jars in a roasting tin and pour in enough boiling water to come about halfway up each ramekin.
Place in the oven and bake for 15 minutes, until the eggs are just set but the yolks are still runny.
Set a ramekin on a warmed plate and add toast fingers to serve.

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