Coddled Eggs with Mushrooms and Kale

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.

  • Author: Chef Sous Chef
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: Serves 4 1x
  • Category: Food and Drink, Breakfast
  • Method: Stovetop
  • Cuisine: North American


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


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


No. 1 | 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. 

No. 2 | 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.

No. 3 | To the bowl of vegetables, add 1/3 cup of feta and the cream. Season with salt and pepper, and stir to combine. 

No. 4 | 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. 

No. 5 | 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. 

No. 6 | 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.

No. 7 | 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. 


  • 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 1/2 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. 

Keywords: coddled eggs, how to coddle eggs