The Chew: Coddled Eggs With Spinach & Goat Cheese

The Chew: Coddled Eggs With Spinach & Goat Cheese

Clinton Kelly was shocked that coddled eggs had never been shared on the show before. Luckily, he had a recipe for Coddled Eggs with Spinach and Goat Cheese to share. He used ramekins to make his coddled eggs, but you can really use any heat-proof dish like a mason jar. The great thing about coddled eggs is that the egg whites don’t dry out and the yolk stays creamy. Plus, the addition of the cream ensures that you’re going to enjoy a rich dish complete with spinach and goat cheese!

To get the recipe for Coddled Eggs, click next page.

The Chew: Coddled Eggs With Spinach & Goat Cheese Recipe Ingredients

• 4 oz baby spinach
• 1/4 C goat cheese – crumbled
• 1/2 C heavy cream – divided
• 8 slices white bread – toasted, cut in half on an angle
• 2 tbsp butter
• 1 store-ought roasted red pepper – diced
• 8 large eggs
• 1 tbsp chives – finely chopped
• kosher salt and freshly ground black pepper

The Chew: Coddled Eggs With Spinach & Goat Cheese Recipe Directions

1. Heat a large saute pan over medium heat and add butter
2. When the butter has melted, add the spinach and season with salt and pepper
3. Saute until the spinach has wilted, then take off the heat
4. Line the bottom of a medium saucepan with a clean kitchen towel
5. Fill the pan with 1 inch of water and bring to a boil
6. Meanwhile, butter the inside of 4 8-oz ramekins
7. Divide the sauteed spinach between the ramekins
8. Top each with roasted pepper, 2 eggs, goat cheese, and 2 tbsp of cream
9. Season with salt and pepper
10. Put the ramekins in the saucepan and cover with a tight fitting lid
11. Cook until the whites are set but the yolks are still runny, approximately 10 minutes
12. Gently remove the ramekins from the saucepan
13. Serve on 4 plates lined with a napkin
14. Garnish with chives and serve with toast