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Eggs en Cocotte

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I was never what you would call a “breakfast person”. I suspect it’s because I’m not a morning person.¬†Makes sense, right? I could stay up all night, but come morning it’s a disaster. One the other hand, I could go to sleep very early and still not be able to drag myself out of bed. But eventually, we all must get up and face the day, so why not eat something delicious? These baked eggs will give you something to look forward to and are mostly hands off once the prep is done.

All of the “extras” like herbs, mushrooms, cheese, and toppings can be prepared in the ramekins the night before and just crack the eggs into each and pop into the oven on the morning of. I’m thinking this would make an excellent and somewhat fancy brunch addition that is easy to prepare.

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Eggs en Cocotte:

yield: 1 serving but easily converts to as many as needed.

1 egg

1 tsp grapeseed oil (or any neutral oil)

2 cremini mushrooms, quartered

1/4 piece of shallot, sliced thin

splash Maderia wine

1 tsp shredded white cheddar cheese

1/2 stalk of green onion, sliced thin

splash of milk or heavy cream

1 sprig fresh thyme

salt and pepper to taste

Preheat oven to 375 degrees F.

Saute the mushrooms in oil with shallots, salt, and pepper until just browned. Add the thyme and a splash of Maderia and cook until the alcohol evaporates, about 45 seconds. Remove from heat and let cool.

Butter 1 ramekin and place the cheese, mushrooms, and green onions on the bottom. Crack the egg on top and add a splash of milk or heavy cream. Sprinkle salt and pepper to taste.

In a baking pan deep enough to accommodate water, place a towel on the bottom and the ramekin on top. Add hot water to the pan, enough to reach half way up the side of the ramekin. Bake for 11-12 minutes for soft and runny yolk and a couple of minutes more for slightly more firm and creamy yolks.

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