Baked eggs or eggs en cocotte is a rustic French preparation that is very versatile. Your imagination is the limit here. If you, like me, can't resist butter, cheese, eggs (among other goodies in life!) then this recipe is for you! I used my favorite mushrooms-on-toast recipe for this.
This is usually made in individual servings, baked in ramekins. You can use any other single-serve baking bowl too. I am providing the quantities required for a single ramekin here, which you can then increase according to the number you want to bake.
This is ideal for breakfast, even if you have a large group to feed, as preparation takes just a couple of minutes and then 10 minutes for baking.
- 2 teaspoons butter (or use a spray)
- 1 clove garlic
- 1 large button mushroom
- 4 tablespoons milk
- 2 tablespoons shredded cheese
- 1 egg
- Pepper, to taste
- Salt, to taste
- Dried oregano/thyme/mixed herbs
- 1. Preheat oven to 180 C.
- 2. Heat up a skillet and let 1 teaspoon butter melt in it.
- 3. Immediately add the garlic and mushrooms.
- 4. After a minute of sauteing, add the milk, salt and pepper. Simmer for 1 minute.
- 5. Remove from heat.
- 6. Spread 1 teaspoon butter around the inside of the ramekin.
- 7. Pour the mushroom into it.
- 8. Sprinkle the cheese on top.
- 9. Crack the egg carefully into another bowl.
- 10. Tip the egg into the ramekin, on top of the mushroom.
- 11. Sprinkle with herbs, salt and pepper.
- 12. Sprinkle more cheese on top, if you like.
- 13. Take a baking tray, pour water in it, and place the ramekin in the tray. The water should reach half-way on the outside of the ramekin.
- 13. Bake for 10 minutes. The yolk should look runny but the whites should look set
- 14. Serve with toast or garlic bread.
2. You could use cream instead of milk.
3. Add chilli flakes for an added punch!
4. Vary the herbs you use-how about some coriander leaves as a garnish?
Would love to hear from you about the variations you tried!