Baked Eggs For Breakfast
I always thought of eggs as truly versatile and yet I proved it to myself again by making this meal last weekend. Eggs En Cocotte is how one should call it in French - eggs baked with various toppings in individual ramekins, submerged in water ( for even cooking). This is a fun version, where you can basically use up some of the fridge leftovers like mushrooms, tomatoes, tomato passata, cheese, avocado and onions. I chose goat cheese for my recipe this time, but surely I'll go for a heavy version next time I get to cook eggs en cocotte. There is one important rule if you want to get it right - DO NOT OVERBAKE. Yolks have to be runny as opposed to hard and rubbery (that's what happens when you bake eggs in an oven without a water bath and that also happens if you overcook). That's the only way you will really enjoy this meal.
Hands on time: 10 minutes | Total time: 25 minutes
- soft goat cheese
- grated melty cheese
- portobello or button mushrooms
- cherry tomatoes
- tomato passata or canned tomatoes
- olive oil
- toasted bread to serve
Preheat your oven to 180C degrees (no fan) or 160C degrees (fan). Grease each individual ramekin with olive oil, add a few tablespoons of tomato passata or canned tomatoes, pan fried mushroom slices, a few onion slices, a bit of avocado, some goat cheese, season lightly. Break one egg on top then top it with more goat cheese and sprinkle some melty cheese at the very end. Make as many individual ramekins as needed. Pour water in an ovenproof dish and place your ramekins in the water so that it cover 3/4 of your ramekins. Bake for 15 minutes or until your egg yolks are runny and egg whites - just set. Remove from the oven and serve immediately with toasted bread and a drizzle of olive oil.
Cook some cherry tomatoes in the oven along with your eggs en cocotte. Place them in a small baking dish with a drizzle of olive oil and some salt.
If you make this recipe, do let me know your thoughts by leaving a comment below or tag @kitchen.julie #kitchenjulie on instagram. I'd love to know what you think!