My grandma gave me a few of her Royal Worcester egg coddlers made in the Evesham Pattern. If you’re not familiar with egg coddlers, they’re little ceramic pots with screw-on lids. You butter the interior, crack an egg into it, tighten the lid, and put it in a pan of boiling water until the egg is cooked to your desired consistency. When I use one, I like to throw a bit of chopped bacon or fresh herbs in before adding the egg. Coddlers are fun to eat out of, and they look good on the breakfast table.