• 1 teaspoon room temperature, unsalted butter
  • 4 small red grape tomatoes, seeded and chopped
  • 2 teaspoons finely chopped chives (from 2 long chives)
  • 2 teaspoons capers, dried and chopped
  • 1 teaspoon finely chopped dill
  • 1 oz smoked salmon, chopped
  • Kosher salt and freshly ground black pepper
  • 2 large eggs
  • 1 everything bagel, halved and toasted
  • Cream cheese
  • Lemon wedge
  • Dill sprigs


  1. 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.
  2. Butter the inside of the XXL Aggcoddler. Put half of the tomatoes, chives, capers, dill and smoked salmon in the bottom. Season with a pinch of salt and pepper.
  3. Place the egg on top, being careful not to break the yolk. Then top with the remaining tomatoes, chives, capers, dill and salmon. Season again with a pinch of salt and pepper.
  4. Put the lid on top and secure with the rubber band.
  5. 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.
  6. Using heat-safe gloves or tongs, carefully remove the coddler from the boiling water before removing the rubber band and lid. Allow to cool slightly.
  7. Squeeze lemon on top of the egg.
  8. Spread cream cheese on the toasted bagel. Season with salt, pepper and some dill. Enjoy with the egg by either dipping or by spooning the egg onto the bagel.