Simple & Straight Forward Coddled Eggs

This simple steamed egg dish is a perfect, quick and easy way to make eggs. This is to prepare two eggs. But keep in mind if you use smaller eggs; double up!

Essentially preparing coddled eggs is just a fancy way describe gently or lightly cooked eggs. In the past – they even had a bunch of really lovely glassware called “coddlers” to use to cook and serve them in. Some ways of preparing them include cooking them in the eggs shells themselves, or cooking & serving them in the coddlers or ramekins or  the coddlers serving as a cooking mold and they are up-ended out onto the plate. Chefs and cooking host from Martha Stewart to Jacque Pepin have plenty of recipes for them. In fact it was the Heart & Soul recipe series from Pepin that prompted this breakfast. You can find a bunch of those versions here. Cooking them doesn’t need any fancy equipment; you can use regular style 4 or 6 ounce shuffle ramekins or the ones I tend to use; the 6 ounce pyrex custard cups. You can even find specialty ramekins or “coddlers” as they are known at antique stores or Amazon.

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Bacon Wrapped Sweet Potato Bites

 

Bacon Wrapped Sweet Potato Bites

These were the “New Try Recipe” and how could it go wrong – bacon, butter, sweet potatoes, brown sugar, salt … oh and did I mention bacon? I found this recipe in Taste of Home magazine and the only adaption I did was the use of a maple enhanced salt by the devilishly creative folks at Sinful Salts. They offer some “worth sinning over” salts direct online or currently offered for sale at the Castro’s Under One Roof Store.

  • ¼ cup butter
  • 1/2 teaspoon salt (I used the maple flavored salt)
  • 1/2 teaspoon cayenne pepper (or red repper flakes if you like the sweet, hot and salty)
  • 1/4 teaspoon ground cinnamon
  • 2 pounds large sweet potatoes (about 1-3/4, peeled and cut into 1-inch cubes)
  • 1/2 cup packed brown sugar (dark or light- I found I prefer dark)
  • 1 pound of bacon strips (halved)
  • Maple syrup (warmed)
  1. Preheat oven to 350°.
  2. Clean and peel, then cut potatoes into 1 inch cubes.
  3. In a large bowl or large sized resealable baggie, add in seasoning mixture (Salt, pepper, cinnamon), add butter and mix.
  4. Add potatoes and toss to coat.
  5. Place brown sugar in a shallow bowl, break apart so that it is easy to dip into. Since I used a flavored salt I also added it here as well (using less in the mix part above)
  6. Wrap one piece bacon around each sweet potato cube; secure with a toothpick.
  7. Dip each side in brown sugar. (Optional: you can also do a quick dip into a mixture of warmed maple before hitting the sugar dip for extra impact – you might want to put these on a rack to drip before placing on parchment)
  8. Place on a parchment paper-lined 15x10x1-in. baking pan. FYI – Parchment or silicone baking sheet is crucial – these get sticky and can burn
  9. Bake 40-45 minutes or until bacon is crisp and sweet potato is tender.
  10. Note: the seasonings on this can be adjusted to your taste or menu. Red pepper flakes, chopped rosemary, nutmeg, seasoned salts, etc.

Serve with maple syrup. 

Yield: about 2-1/2 dozenAdapted from Kelly Williams recipe shared in Taste of Home Magazine  http://www.tasteofhome.com/recipes/bacon-wrapped-sweet-potato-bites