Coddled eggs with spinach and goat cheese from Clinton Kelly

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  • 2 tablespoons butter
  • 4 ounces baby spinach
  • 1 store-bought roasted red pepper (diced)
  • 1/4 cup goat cheese (crumbled)
  • 8 large eggs
  • 1/2 cup heavy cream (divided)
  • 1 tablespoon chives (finely chopped)
  • 8 slices white bread (toasted and cut in half on an angle)
  • kosher salt and freshly ground black pepper (to taste)
  • Heat a large sauté pan over medium heat and add butter. Once melted, add spinach and season with salt and pepper. Sauté just until the spinach has wilted. Remove from heat.
  • Line the bottom of a medium saucepan with a clean kitchen towel. Fill pan with 1 inch of water and bring to a boil.
  • Meanwhile, butter the inside of 4 (8 ounce) ramekins. Divide sautéed spinach between the ramekins. Top each with some roasted pepper, goat cheese, 2 eggs and 2 tablespoons of cream. Season with salt and pepper.
  • Place ramekins in saucepan and cover with a tight fitting lid. Cook until whites are set and yolks are still runny, about 10 minutes.
  • Carefully remove ramekins from saucepan. Serve on 4 plates lined with a napkin. Garnish with chives. Serve with toast.
  • Tips:
    – If you don’t have ramekins, use heatproof glass jars or mugs.
    – If making a large batch, bake the coddled eggs in a baking dish filled with 1 inch of warm water. Cover with foil and place in a 325ºF oven for about 10 minutes, or until the egg whites are set and do not jiggle.