Coddling is a cooking method in which food is gently cooked in a water bath. This elegant bunch dish cooks the eggs in a mixture of chopped prosciutto, kale pesto and tomatoes in individual ramekins.

Yield: Serves 4.



  • 5 slices prosciutto
  • 1/2 cup crumbled soft goat cheese, divided
  • 1/4 cup Kale Pesto or basil pesto, divided
  • 1/4 cup chopped drained oil-packed sun-dried tomatoes, patted dry, divided
  • 8 large eggs


  1. Preheat oven to 400°F.
  2. Place prosciutto in a parchment paper-lined rimmed baking sheet.
  3. Bake until prosciutto is crisp, about 15 minutes.
  4. Transfer prosciutto to a paper towel-lined plate; cool. Break 2 prosciutto slices in half; set aside for garnishing.
  5. Transfer remaining 3 prosciutto slices to a cutting board. Chop prosciutto; set aside.
  6. Preheat oven to 375°F.
  7. Place 1 tbsp cheese, 1/2 tbsp Kale Pesto and 1/2 tbsp tomatoes in each of four 3/4 cup heatproof ramekins. Sprinkle each with chopped prosciutto, dividing equally. Crack 2 eggs on top of mixture in each ramekin.
  8. Place ramekins in a 9 inch square baking pan. Pour enough hot water into pan to come halfway up sides of ramekins.
  9. Bake, covered, until eggs are set, about 30 minutes.
  10. Uncover and remove ramekins from pan. Top each with remaining cheese, Kale Pesto and tomatoes, dividing equally. Garnish each with 1 prosciutto half.
Nutritional analysis per serving:

319 calories, 23.5 g fat, 22.7 g protein, 3.9 g carbohydrate, 0.8 g fibre, 602 mg sodium