This month, I had the pleasure of choosing a recipe from Searching for Spice. Each month when I receive my assignment, I can't wait to check out my assigned blogger. It's hard to decide which recipe to make. I was torn between this soup and the eggs. We're still trying to get everything done around the new house. Sunday morning when I realized I hadn't made the recipe yet and needed something for breakfast, Eggs en Cocotte or Baked Eggs it is. I've never made Baked Eggs before. I decided to add mushrooms, Parmesan Cheese and Bacon to the eggs. I didn't have any cream, so I substituted skim milk. I wouldn't recommend skim milk, although the eggs were still good, they were a little runny. This recipe is a keeper and would make a great breakfast for company.
Eggs en Cocotte
Ingredients – makes 2
2 slices of bread (I omitted this and served toast on the side)
8 tsp cream
2 tsp grated parmesan
A few leaves of rocket (argula)
2 tsp grated cheddar
1 mushroomI used Bacon and Sauteed Mushrooms
How to Make Eggs en Cocotte
1. Flatten the bread with a rolling pin.
2. Grease the insides of 2 ramekins
3. Make 4 cuts through the bread starting from the middle of each side, stopping half-way to the centre.
4. Put the slices of bread into the ramekins so the sides that have been cut overlap each other.
5. Put the cheese in the bottom of each ramekin. Put some rocket on top of the parmesan one and some sliced mushroom on top of the cheddar one. Add 2 tsp of cream to each ramekin then add the egg. Top with another 2 tsp of cream, some salt and pepper.
6. Bake in the oven at about 350 for about 25 minutes. If you like a soft egg it will be ready sooner, but I prefer a harder egg.