1 slice French country bread or 2 slices baguette, toasted and buttered
Fill a 2.5 quart saucepot just over halfway and place over medium-high heat. (You can test the water level by placing the empty coddler in the pot to make sure you don’t have too much or too little. The water should come up about ¾ of the way.) Bring to a boil.
Butter the inside of the small egg coddler.
Put half of the cream, ham, cheese and chives into the bottom of the coddler. Season with a pinch of salt and pepper. Pour the egg on top, being careful not to break the yolk. Top with the remaining cream, ham, Gruyere and chives. Season with salt and pepper.
Put the lid on top and secure with the rubberband.
Carefully place the coddler in the boiling water, in the center of the pot. Cook according to manufacturer’s package instructions for 8 minutes for a soft-boiled egg.
Using heat-safe gloves or tongs, carefully remove the coddler from the boiling water before removing the rubberband and lid. Allow to cool slightly.