Lift the lids of our antique egg coddlers to discover a delectable, brunch-perfect surprise: Ricotta-Spinach Coddled Eggs. Sheltered within the walls of these culinary cocoons, the entrée cooks gently in simmering water. When one’s spoon pierces the soft texture of a set egg white, lightly runny golden yolk mingles with Italian cheese, herbs, and pancetta for a satisfying bite that is perfect with toast.
Ricotta-Spinach Coddled Eggs
Makes 6
Ingredients
- 3 tablespoons unsalted butter, room temperature
- 1 cup whole milk ricotta cheese
- 1 tablespoon chopped fresh parsley
- 1 cup roughly chopped baby spinach
- ½ teaspoon fresh thyme leaves
- ½ teaspoon kosher salt, divided
- 6 large eggs
- ¼ teaspoon ground black pepper
- ⅓ cup cooked diced pancetta
- Toast, to serve
- Garnish: crushed red pepper, chopped fresh parsley
Instructions
- Place 6 egg coddlers or ramekins in a large pot and fill with water halfway up cups. Remove coddlers or ramekins, and grease with butter.
- In a medium bowl, whisk together ricotta, parsley, spinach, thyme, and ¼ teaspoon salt. Divide mixture among coddlers. Crack 1 egg into each and sprinkle with remaining ¼ teaspoon salt and black pepper. Top eggs with pancetta. Cover with lids or foil.
- Bring water to a boil over medium-high heat, and carefully add coddlers. Reduce heat and simmer until egg white is set and yolk is cooked to desired level of doneness, 8 to 10 minutes. Serve with toast. Garnish with crushed red pepper and parsley, if desired.
