Coddled Eggs with Ham and Parmesan

Coddled eggs make for an easy breakfast for two. Leave the eggs to bake in the oven, while you finish getting ready for the day.

Prep Time:
10 min
Cook Time:
20 min


  • 1 tbsp ( 15 mL ) butter
  • 1 tbsp ( 15 mL ) green onion, sliced (white part only—save green part for garnish)
  • ½ cup ( 125 mL ) heavy (35%) cream
  • ½ cup ( 125 mL ) Parmesan cheese, finely grated
  • 3 tbsp ( 45 mL ) cooked ham, finely diced
  • 2 eggs
  • Pinch salt
  • Pinch pepper
  • 1 baguette, fresh


  1. Preheat oven to 375°F (190°C). Grease two individual baking dishes.
  2. In a medium saucepan over medium heat, melt butter. Add sliced green onion (whites only) and sauté until softened about 2 minutes. Stir in cream and heat until just under a simmer. Add Parmesan; stir until cheese has melted. Remove mixture from heat; add ham and season with salt and pepper.
  3. Divide cream mixture evenly between baking dishes. Crack an egg into center of each dish. Bake until eggs have just set, about 15 minutes. Garnish with extra grated Parmesan, sliced green onion tops, and serve immediately with sliced baguette.
  4. To finish, additional grate Parmesan cheese and sliced green onions on top.