Coddled Egg

This was my first entry into FGCU's Cooking Club as a student. I thought I would try something different and fun. The coddled egg fit the bill!
coddled egg FGCU cooking club 1st place
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Coddled Eggs

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Recipe by Ed Moore


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  • 1 tsbp 1 olive oil

  • 2 ea 2 eggs

  • 2 ea 2 breakfast sausage, enough for a patty each

  • 1 ea 1 scallion, finely chopped

  • 2 tbsp 2 sun dried tomatoes


  • Brush the insides of 2 ramekins with olive oil and set aside.
  • Cook the sausage in a skillet over medium heat and cook thoroughly -- about 3 to 4 minutes, until crumbly. Transfer to a small bowl and set aside.
  • Finely chop the green part of the onion and set aside along with the sundried tomatoes.
  • Divide the sausage among the ramekins and set them into a saucepan large enough to fit ramekins.
  • Crack two eggs into each ramekin with the salt and pepper.
  • Pour enough water into the saucepan to reach 1 inch from the top of the ramekins, cover, and bring to a gentle simmer. Cook for 10 minutes; turn off the heat and let the ramekins sit in the hot water for 5 minutes.
  • Uncover, remove ramekins and drizzle each with olive oil. Serve immediately.

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