- 1/2 teaspoon unsalted butter
- 4 teaspoons heavy cream, divided
- 1 tablespoon finely chopped cooked ham
- 1 teaspoon thinly sliced chives
- Kosher salt, freshly ground pepper
- 1 large egg
- 1 slice country-style bread, toasted, buttered
- A coddler
- Set coddler inside a medium saucepan and fill with water to come three-quarters up the side of the coddler. Remove coddler and bring water to a gentle boil over medium heat.
- Meanwhile, butter coddler. Pour in half of cream and add half of ham and chives; season with salt and pepper. Add egg, then top with remaining cream, ham, and chives. Season with salt and pepper and seal closed.
- Place coddler in water and cook egg until whites are set but yolk is still runny, about 8 minutes. Serve with toast.