Makes 8 servings

Everyone deserves a little coddling from time to time. Coddled eggs are an upscale yet easy to prepare alternative to everyday bacon and eggs. Creamy and sophisticated, they’re guaranteed to make a breakfast special. You can prepare these up to three hours in advance—freeing up your hands for important hosting duties like serving berries and champagne.

1. Preheat oven to 325°F (160°C).
2. Butter baguette slices on both sides and place in bottom of 8 ramekins. Melt 1 Tbsp (15 mL) butter over medium heat in a medium-sized skillet, add mushrooms and shallots and cook for 3 to 4 minutes until shallots become translucent. Add thyme and spinach and seasonto taste with salt and pepper. Cook for an additional minute. Remove from heat and set aside.
3. Combine caramelized onions with mushroom mixture in a medium bowl. Distribute evenly between ramekins. Form a well in the center of each ramekin and crack an egg into each. Add 2 Tbsp (25 mL) cream and 1 Tbsp (15 mL) Jägermeister. Top with wedges of brie, a pinch of cayenne and salt and pepper. Place on baking sheet in center of oven and bake for 20 to 25 minutes or until egg whites are set but yolks are still soft.