Eggs en Cocotte
This is essentially baked eggs with cheese, French style. The eggs turn into a custard-y substance, so it’s perfect with some nice toasted bread!
I came across this recipe while looking for a breakfast place to visit in New York City. Balthazar’s is an amazing restaurant that serves traditional French pastries and dishes. Along with a raw bar, everything is incredible and decadent.
It looked pretty simple, so I wanted to be able to create this at my home in Houston. While it is a simple dish, you want to make sure you don’t over cook the eggs. I like it with a mushroom mixture at the bottom of the ramekin, but you could make it more kid friendly by changing it up for ham or spinach. The recipe is low carb, keto, and gluten free by subbing the bread out for your preferred dietary preference.
This is truly a decadent weekend breakfast. I love making it when friends or family are in town to wow my guests. It can be brought together in under 30 minutes which makes it super easy to make also.
Let me know what you think on my Instagram page!
Ingredients:
16 ounces baby Bella mushrooms
1 shallot
3 cloves garlic
2 tablespoons butter
1/4 cup cream
4 eggs
8 ounces Gruyere cheese, grated
Salt and pepper
Toast of choice
Instructions:
Heat oven to 375°F
In a good processor chop mushrooms, shallot, and garlic until finely chopped. Heat a large nonstick pan over medium high heat and melt butter. When pan is hot add the mushroom mixture (you are making a duxelles). Add some salt and pepper to taste. Sauté until all the water in the mixture has evaporated.
Butter 4 ramekins, and add mushroom mixture to the bottom. With a small spoon, lightly press the mixture down with a small divot in the center. Pour a small amount of cream into each ramekin. Crack an egg in to each ramekin and top with a dome of cheese.
Place ramekins into a baking dish. Place in oven and pour boiling water into the baking dish so water comes halfway up the ramekins.
Cover with foil and bake for 9 minutes. Remove foil and bake an additional 5 minutes, until the cheese starts bubbling. In the last 5 minutes, toast some bread with butter on another baking sheet. Carefully remove from oven. Let sit a couple minutes to cool. Enjoy!
Serves 4 | Cook Time: 13 - 15 minutes | Total Time: 20 minutes