Coddled Eggs

By bakers_delight85

Serve the eggs with "soldiers", little strips of buttered toast, to dunk in the yolk.

Ingredients

• 1 Tbsp. unsalted butter, for the ramekins
• 8 large eggs
• Salt and freshly ground black pepper
• 4 Tbsp. grated cheddar cheese
• 1/4 tsp. chopped fresh parsley

Details

Servings 4

Preparation

Step 1

Butter four 8-ounce ramekins. Crack 2 eggs into each ramekin, and season well with salt and pepper. Sprinkle the cheese and parsley over the tops of the eggs, and cover the ramekins tightly with foil.
Place the ramekins in a large shallow pan and fill it with enough water to reach halfway up the sides of the ramekins. Heat over high heat to bring the water to a boil; then place a lid on the pan and turn the heat down to medium-low. Simmer for 13 to 15 minutes, depending on how firm you like your yolks (the longer they cook, the firmer the yolks will be).
Using tongs, immediately remove the ramekins from the pan. Remove the foil, and serve the eggs in their ramekins.