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.
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.
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
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
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.
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
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
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.
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Recipe Card
Coddled Eggs with Mushrooms and Kale
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
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