Recipes by: Rj of Urban Table
Photo Styling & Art Direction by: Traci of Urban Table
Photography & Art Direction by: Heather of Heather Gill Photography
We are always looking for different ways to cook eggs. While preparing for this post, I was reminded of an old legend I learned while in culinary school.
The folds in a chef’s toque represented the number of ways to prepare an egg. This 100-pleat white hat was only reserved for the heads of the most knowledgeable and regarded chefs who had mastered their craft.
While attending school you are taught to be the best, hone and ply your skills, master every method of cooking and honor your craft. A pledge of sorts, that defines you. So for me, it starts with eggs.
Today we chose coddled eggs. The egg is slowly and gently immersed into the water just below boiling point. This recipe will also allow you to add just about anything from your pantry or garden to the ramekin or jar you use for the process.
Thomas Keller who is big muckety muck around here at Modern, he does a version at Bouchon with potato puree, earthy mushrooms and fresh baby spinach that would blow your mind.
Doing this week on breakfast cookery took me back to my strong commitment to my profession and why I am honored to be a chef today. Hats off to eggs!
Coddled Eggs with Bacon & Chevre
4 tsp. heavy cream
¼ cup cooked, diced bacon
¼ cup crumbled goat cheese (we like Vermont Butter and Cheese Company, Chevre)
4 tsp. scallions thinly sliced (we like sliced on the bias)
salt and pepper to taste
- Preheat oven to 350 degrees.
- Boil a pot of water. (We used a teapot)
- Butter bottoms and sides of 4 ramekins (5 to 6 oz.) with 2 tablespoons of butter.
- Put ½ teaspoon piece of butter in bottom of each ramekin.
- To each ramekin add 1 egg, 1 teaspoon of cream, one fourth of the bacon, one fourth of the cheese, 1 teaspoon of scallions, salt and pepper to taste.
- Cover each ramekin with foil. Place each in a baking dish and then fill dish with boiling water half way up the ramekins.
Bake until whites set and yolks are runny, about 20 minutes. Garnish with additional scallions.
Modern Day Forager