Behold, one of the easiest brunch dishes. I am a huge proponent of a meal-in-one and this certainly is. If everyone’s meal can be served hot at the same time, all the better.

Cocotte referes to a fire-proof vessel in which something is baked and in this case, we have eggs. The variations are numerous too. This one was made with a scoop of creamy home-made aioli, sping onions and truffle oil. Truffle oil may have been a bit of a bold choice, but I felt like making this casual meal a little special. Also on the menu for this meal: thick Greek yoghurt and thyme blossom honey from Athens and freshly squeezed green juice: baby spinach, cucumber, apples, mint and lime.

Some suggestions:

  • A few split cherry tomatoes, garlic and red onion, salt
  • Garlic, black pepper and fresh cream, salt
  • Red chilli and coriander, chopped finely, salt
  • Herb pesto or mixture of green herbs, garlic, salt
  • As is, just with salt to season

 

Ingredients

Serves 3

6 eggs

1 salad onion, snipped

3 t aioli or thick cream

salt and pepper, to taste

truffle oil, to taste (optional)

Method

Heat oven to 180 degrees Celsius.

Butter or spray n cook three ramekins and place on an oven tray.

Add two eggs to each ramekin. Add a spoon of the aioli into each as well as the snipped salad onion, salt and pepper.

Bake for 15 minutes or until the white is set. You may not get the yolk as runny as you’d like, as it takes a little longer to set the white when baking. Use the fan-assit function to speed things up.

Add a few drops of truffle oil if using, serve hot with toast soldiers of slices of baguette.

 

eggs en cocotte


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