A delightful twist on the classic coddled egg, this recipe combines creamy textures with a cheesy topping for a satisfying meal.
Preheat your oven to 180°C (350°F).
Ensure the oven is fully preheated for even cooking.
Grease a ramekin with butter or cooking spray.
Greasing the ramekin prevents sticking and makes cleanup easier.
Crack the egg into the ramekin, then pour in the cream and sprinkle with salt and pepper.
Gently crack the egg to avoid breaking the yolk.
Top the mixture with shredded cheddar cheese.
Spread the cheese evenly for a consistent melt.
Place the ramekin in an oven-proof dish and pour boiling water into the dish until it reaches halfway up the ramekin.
The water bath helps cook the egg gently and evenly.
Bake in the preheated oven for 12-15 minutes, or until the egg is set to your liking.
Check the egg's doneness by gently shaking the ramekin; it should jiggle slightly.
Carefully remove the ramekin from the oven and let it cool for a minute before serving.
Use oven mitts to handle the hot ramekin and dish.
