Breakfast: Perfect Coddled Egg

Recipe by Carla Lalli Music Just when we thought there were no new ways to cook an egg, along came these adorable little vessels that yield soft-boiled meals in a cup.

Ingredients

1/2 teaspoon unsalted butter
4 teaspoons heavy cream, divided
1 tablespoon finely chopped cooked ham
1 teaspoon thinly sliced chives
Kosher salt, freshly ground pepper
1 large egg
1 slice country-style bread, toasted, buttered

Instructions

Set coddler inside a medium saucepan and fill with water to come three-quarters up the side of the coddler. Remove coddler and bring water to a gentle boil over medium heat.
Meanwhile, butter coddler. Pour in half of cream and add half of ham and chives; season with salt and pepper. Add egg, then top with remaining cream, ham, and chives. Season with salt and pepper and seal closed.
Place coddler in water and cook egg until whites are set but yolk is still runny, about 8 minutes. Serve with toast.

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