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    Home » Brunch Recipes

    Coddled Eggs with Mushrooms and Kale

    Published: Jun 8, 2020 · Modified: Jul 8, 2021 by Philip + Mystique · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Simple, decadent, and approved for brunch, our Coddled Eggs with Mushrooms and Kale are made in a quick 10-minute, stovetop bath and served with crispy pan-fried toast.

    Disclaimer: This recipe for Coddled Eggs with Mushrooms and Kale is sponsored by Conestoga Farms. All opinions are our own.

    3 mason jar coddled eggs with toast

    A successful brunch is built on weekend gatherings, bottomless mimosas, and indulgent dishes that bring together the best of breakfast and lunch. Whether it's a savoury French Toast with Avocado, a Sweet Dutch Baby with Strawberries or spongy Strata with Prosciutto and Mushrooms, the best kind of brunch dishes always include a few cracked eggs.

    While it's not very often that the egg is the star of the dish (they're whisked into a batter, or whipped into a sauce) Coddled Eggs are gently cooked in a small dish that's placed in a hot water bath and allows the simplicity of our favourite brunch ingredient to truly shine.

    Cracking eggs into mason jar with bowls of ingredients

    Made with a kale and mushroom mixture, a splash of cream, and a sprinkle of feta, our take on coddled eggs is made even better with  Free Run Omega-3 Eggs from Conestoga Farms. A taste of local produced by Ontario farmers and their families, what we love about these eggs lies in the yolk. Creamy, smooth and the perfect hue, Conestoga Farm eggs add a deep yellow to an already beautiful dish. The deep yellow yolks are made by enriching the hens' diets with a lutien-rich marigold extract, which is a natural antioxidant that supports healthy vision.

    How to Make Our Kale and Mushroom Coddled Eggs

    Ingredients you'll need to make our Coddled Egg Recipe

    • 4 Conestoga Farms Free Run Omega-3 Eggs
    • 1 tablespoon olive oil
    • 100g mushrooms, finely chopped (see notes)
    • 2 cups finely chopped kale leaves (see notes)
    • Sea salt and freshly ground pepper
    • ¾ cup heavy cream
    • ⅓ cup + 4 tablespoon crumbled feta
    • ⅓ cup salted butter, room temperature
    • 4 slices bread

    Equipment

    • 4 half-pint wide-mouth mason jars
    • Deep skillet or large saucepan
    • Cast iron skillet or frying pan

    Step 1 | Make the Coddling Bath

    Coddled eggs are made by cracking the eggs into a heat-safe dish and gently cooking them in a water bath until the whites are set and yolks still runny. To achieve the perfect water bath, place the coddling containers, in this case, 1 cup (250ml) wide-mouth mason jars, into a deep skillet or large saucepan. Pour water into the pan until it comes about three-quarters up the jars. Remove the jars and heat the water to a gentle boil.

    Step 2 | Sauté the Mushrooms and Kale

    Sauteed kale in a cast iron skillet

    Heat a skillet on medium-high. Pour in 1 tablespoon of olive oil, then add the 1 ½ cups of finely chopped mushrooms. Sauté for 2 minutes, stirring often then add the 2 cups of chopped kale. Season with salt and pepper, and continue to cook, stirring occasionally, until tender, about 3 minutes. Transfer to a bowl to cool.

    Step 3 | Assemble the Coddled Eggs in Mason Jars

    Cream, kale and mushrooms in a bowl

    Grease the inside of each mason jar with a light layer of butter. To the cooled mushrooms and kale, add ⅓ cup of crumbled feta cheese and ¾ cup of cream. Stir to combine.

    The steps of assembling our kale and mushroom coddled eggs

    Spoon two heaping tablespoons of the vegetables and cream into the base of each mason jar. Crack an egg directly on top and cover with the remaining vegetable and cream mixture. Sprinkle each with an additional tablespoon of feta.

    Step 4 | Coddle the Eggs

    hand placing mason jar in hot water to coddle eggs

    Lower heat of the boiling water to achieve a gentle boil. Carefully place the mason jars into the water. Cook the eggs for 10 minutes, until the whites are set but yolks still soft. (See tip)

    Step 5 | Fry the Toast and Serve

    Toast frying in a cast iron skillet

    While the eggs are cooking, butter both sides of the bread. Heat the skillet to medium-high and place the buttered bread in the pan. Fry the bread until golden and crisp on both sides, about 5 minutes total. Cut the fried toast into 1-inch strips.

    When the eggs are cooked, carefully remove the jars from the water bath and dry any excess water. Sprinkle a few cracks of pepper on top and serve with the toast strips on the side.

    Mason jar coddled eggs with toast

    Shop our Coddled Eggs with Mushroom and Kale Recipe

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    Below are affiliate links to products that will assist you in making our Coddled Eggs Recipe. If you purchase an item through the links, Chef Sous Chef Inc. will receive a small commission. There is no additional cost to you.

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    Coddled Eggs with Mushrooms and Kale

    Philip Lago & Mystique Mattai
    Simple, decadent, and approved for brunch, our Kale and Mushroom Coddled Eggs are made in a quick 10 minute, stovetop bath and served with crispy pan-fried toast.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Breakfast, food and drink
    Cuisine north american
    Servings 4 Servings
    Calories 514

    Equipment

    • Wide-mouth mason jars
    • Deep skillet or large saucepan
    • Cast iron skillet or frying Pan

    Ingredients
      

    • 4 Conestoga Farms Free Run Omega-3 Eggs
    • 1 tablespoon olive oil
    • 4 oz mushrooms finely chopped (see notes)
    • 2 cups finely chopped kale leaves see notes
    • Sea salt and freshly ground pepper
    • ¾ cup heavy cream
    • ⅓ cup + 4 tablespoon crumbled feta
    • ⅓ cup salted butter room temperature
    • 4 slices bread

    Instructions
     

    • Place the mason jars in a deep skillet. Pour water into the pan until it reaches three-quarters up the mason jars. Remove the jars and place the water on medium-high heat and bring to a boil. 
    • Heat a frying pan on medium-high. Pour in olive oil, then add the mushrooms and sauté for 3 minutes, stirring often. Add the kale, season with salt and pepper, and continue to cooking, stirring occasionally, until tender, about 3 more minutes. Transfer the vegetables to a bowl to cool.
    • To the bowl of vegetables, add ⅓ cup of feta and the cream. Season with salt and pepper, and stir to combine. 
    • Grease the inside of the mason jars with a light layer of butter. Spoon one-eighth of the vegetables and cream into the base of each jar, then crack an egg directly on top. Spoon remaining vegetables and cream on top, then sprinkle each with 1 tablespoon of feta cheese. 
    • Reduce the heat on the water so it is gently boiling. Carefully place the mason jars into the water and cook for 10 minutes, until the whites are set but yolks still runny. If you find the egg whites aren't cooked at the top, cover the pot for 1 to 2 minutes. 
    • While the eggs are cooking, heat the skillet on medium. Butter both sides of each slice of bread. Fry the bread until golden and crisp on each side, about 5 minutes total. Slice into 1-inch strips.
    • Once the eggs are cooked, carefully remove them from the water and dry and excess moisture from the bottom. Place them on a clean plate and serve with a side of fried bread strips. 

    Notes

    • We used a mix of crimini and shitake mushrooms, however, feel free to use your favourite mushrooms. Once chopped, it should yield a little more than 1 ½ cups of mushrooms. 
    • Save the stems from the kale to add to stock or a smoothie, or finely chop them to use as a crunchy topping on a salad. 

    Nutrition

    Calories: 514kcalCarbohydrates: 20gProtein: 13gFat: 44gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 277mgSodium: 523mgPotassium: 401mgFiber: 1gSugar: 3gVitamin A: 4766IUVitamin C: 41mgCalcium: 209mgIron: 2mg
    Keyword coddled eggs, how to coddle eggs
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