Coddle Coddle Coddle (sometimes Dublin coddle) is an Irish dish which is often made to use up leftovers, and therefore without a specific recipe. However, it most commonly consists of layers of roughly sliced sausages (pork sausages) and rashers (thinly sliced, somewhat-fatty back bacon) with chunky potatoes, sliced onion, salt, pepper, and herbs (parsley or chives). Traditionally, it can also include barley. Coddle is particularly associated with the capital of Ireland, Dublin. It was reputedly a favourite dish of the writers Seán O'Casey and Jonathan Swift, and it appears in several references to Dublin, including the works of James Joyce. The
Egg in the basket is sometimes used for this dish, though more commonly refers to sausages cooked in Yorkshire pudding batter. The dish is typically bread with an egg in the center and then cooked with a little butter or oil. It is commonly prepared by cutting a circular or square hole in the center of a piece of bread. The bread, sometimes buttered prior to cooking, is fried in a pan with butter, margarine, cooking oil, or other fat. When browned, the bread is flipped, and the egg is cracked into the "basket" cut into the toast. Alternatively, the egg may be dropped