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coddled eggs in a mason jar with a spoon served with toast fingers.
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5 from 2 votes

Coddled Eggs with Mushrooms and Kale

Our Coddled Eggs recipe features a creamy base with mushrooms, kale and feta, then gently cooked in a quick stovetop water bath in mason jars (no coddler required). This creative egg technique is the ultimate savory breakfast recipe that’s jammy and decadent and sure to impress.
Prep Time10 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: north american
Keyword: coddled eggs, how to coddle eggs
Servings: 4 Servings
Calories: 521kcal

Ingredients

  • 4 large eggs
  • 1 tablespoon olive oil
  • 1 shallot finely diced
  • 1 clove garlic finely chopped
  • 1 cup diced cremini mushrooms
  • 2 cups finely chopped kale leaves
  • Sea salt and freshly ground pepper
  • ¾ cup heavy cream
  • cup crumbled feta + 4 tablespoon for garnish
  • cup salted butter room temperature
  • 4 slices bread sourdough, sandwich or brioche

Instructions

  • Place the mason jars on a canning rack, wire rack, or cloth, in a deep skillet. Pour water into the pan until it reaches three-quarters up the mason jars. Heat the water on medium-high and bring to a soft boil.
  • Heat a frying pan on medium-high. Pour in olive oil, then add the shallots and garlic . Cook until softened, about 2 minutes, then add 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.
  • Remove the mason jars from the water and cool for a couple minutes. Grease the inside of the mason jars with a light layer of butter. Spoon one-quarter of the vegetables and cream into the base of each jar, then crack an egg directly on top. 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.

Video

Notes

Scroll up to view a visual walkthrough of the recipe.
Equipment: We used small wide-mouth mason jars set on a flexible canning rack to ensure they don't crack. You can also use egg coddling jars or ramekins as an alternative.
Cooking Method: While we prefer using the stovetop for coddling eggs, alternatively you can use the oven - place coddler/jars in a baking dish and fill halfway up with hot water. Cook the eggs in the jars at 350°F until the whites are set and yolks runny.
Mushrooms: We used a mix of crimini and shitake mushrooms, however, feel free to use your favorite mushrooms. Measurement is based on chopped mushrooms.
Kale: 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. 
Storage: Coddled eggs are best enjoyed right away and don't store well for leftovers.

Nutrition

Calories: 521kcal | Carbohydrates: 19g | Protein: 14g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 288mg | Sodium: 499mg | Potassium: 384mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4799IU | Vitamin C: 32mg | Calcium: 251mg | Iron: 3mg