Thursday, June 30, 2011

Coddled egg for one

Coddled egg for one with buttered toast.
This morning I wanted coddled eggs. 

Coddled eggs is a dish that seems very indulgent and in the traditional version it is since it uses butter and cream.

I still wanted all the texture and flavor but made in a way that trimmed down the heaviness of the dish.

The first step to trimming down the recipe was using a sandwich thin instead of regular bread to line the ramekin and using Earth Balance spread instead of butter to coat the inside of the ramekin.

Next I used some finely shredded cheese so I could get good coverage over the bread without using a lot of cheese.

 And keep in mind that this ramekin is small.

To replace the cream, I combined 1 tsp. of Tofutti cream cheese and mixed it with 1 tsp. of unsweetened soymilk. 

2 tsp. of the 'cream' mixture went on top of the egg along with some fresh chopped parsley, a pinch of salt and some black pepper.


Then I placed the dish in a shallow pan that I filled with 1/4" of water. The steam from the water is essential in making these eggs. 

Then the whole thing went into a 375 degree oven for 20 minutes. Cook for a little less or a little more depending on if you like your eggs runnier or firmer.

This dish turned out great! 

The egg was cooked through but still had a silky texture. The combination of the gooey-ness of the cheese with the richness of the 'cream' and the bright herb flavor of the parsley made this dish a winner.

Coddled egg for one
 Serves 1


1 egg
1/2 of a sandwich thin
1/2 tsp. of Earth Balance spread
2 tsp. of shredded cheese
1tsp. of Tofutti cream cheese
1 tsp. of unsweetened soy milk
1 tsp. of chopped fresh parsley
1 pinch of salt
ground black pepper to taste


Line a single serving size ramekin with the Earth Balance spread. Cut the sandwich thin to fit the bottom of the ramekin. Press the bread into the bottom of the ramekin.

Top with the cheese and crack one egg on top.

Whisk together the Tofutti cream cheese and the soy milk until the mixture is smooth. Spoon 1 - 2 tsp. of the mixture over the egg, depending on how rich you want the dish. Sprinkle the top with the parsley, salt and pepper.

Place the ramekin in a shallow baking dish and fill the bottom of the baking dish with 1/4" of water.

Cook in a 375 degree oven for 20 minutes.



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