Coddled Eggs with Bacon and Cheddar

Eggs cooked in bacon and cheddar are a tasty and rich breakfast treat. In a water bath, the eggs are cooked slowly so that they stay creamy and delicious. Adding crispy bacon and melted cheddar cheese to this dish makes it even better. Its a great choice for a special breakfast or brunch on the weekend.

Ingredients:

• 2 eggs
• 2 strips of bacon, cooked and crumbled
• 1/4 cup grated cheddar cheese
• Salt and pepper to taste
• Butter for greasing

Instructions:

Fill your coddling dish with hot water and let it sit for a few minutes to get it ready

After that, pour the water out

Use a little butter to grease the coddling dish so that it doesnt stick

Be careful not to break the yolks when you crack two eggs into the coddling dish

Spread the crumbled bacon and grated cheddar cheese out on top of the eggs in a thin layer

Add pepper and salt to taste

Boil some water in a pot and put the coddling dish in it

Make sure the water comes halfway up the sides of the dish

Place a lid on top of the pot and cook the eggs for 8 to 10 minutes, or until the whites are set but the yolks are still smooth

Use oven mitts or a towel to carefully take the coddling dish out of the pot

It will be hot

Enjoy the scrambled eggs with toast or crusty bread to dip them in