I am one of those people that needs breakfast. My day starts early and I need something to get me through until lunch. I always try to have my fruit smoothie when I first wake up and then an hour or so later I have something with a lot of protein in it.
There are always studies out there talking about how having a healthy breakfast can help you lose weight or hold your weight steady. I don’t know what the latest research speculates is the actual mechanism. I have heard that the satiation and mindset of having eaten breakfast prevents overeating later in the day and also that it gets the metabolism stoked up for the day. I just know my whole day and life is better if I have a good stable breakfast. I love the old saying that says to breakfast like a king, lunch like a prince and supper like a pauper.
Sometimes I will do my breakfast sandwich or a taco and some days I do coddled eggs. Chief isn’t much of a breakfast eater but I like to make him breakfast every morning to keep him healthy. Sometimes I almost feel badly forcing him to chew down a whole breakfast sammie, so the coddled eggs might be better for a light morning eater.
Coddled eggs is one of my favorite ways for preparing a simple and portable egg breakfast using ceramic egg coddlers. I had never heard of them until recently, but they are these beautiful little blue ceramic containers. One of the things I like about this breakfast is that I can continue to get ready in the morning while I’m cooking and then can grab it when it’s done and take them to work to eat after my commute. To make it, you do the following:
- Bring a pot of water to a boil. It should be big enough to fit in as many coddled egg containers as you are cooking.
- Put a generous dollop of clarified butter in the ceramic container. I like to wait for the butter to melt by holding it in the hot water and then kind of swirl it around the inside of the coddler.
- Crack two sustainable, pasture-raised organic eggs in to each coddler and screw on the lid.
- Turn the burner down to a high-medium heat. You want the water just below the base of the lid so it’s best not to have the burner on really high heat.
- Let the eggs cook at a soft rolling boil for about 14 minutes. You may want to play with the cook time to get the eggs prepared how you like. Chief likes more of a runny poach-style egg whereas I prefer mine slightly more like hard-boiled eggs, so sometimes I take his out a couple minutes early.
Then you have a portable, satisfying breakfast in a pretty little container. Just salt and pepper and eat the eggs out of the coddler with a spoon. The picture below also has a few chives I added from our garden. You could also always scoop the eggs out and serve on a plate with toast, avocados, etc.