Eggs en Cocotte – Perfect Brunch dish


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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By |2017-05-08T12:26:04+00:00August 13th, 2012|Food, Recipe Index, Recipes|16 Comments

16 Comments

  1. Maggie August 14, 2012 at 6:19 am - Reply

    This looks awesome (and easy – which helps at breakfast time) – will be trying it soon!

    • Ishay August 14, 2012 at 10:19 am - Reply

      Was so easy, I didn’t intend to post it. But, sharing is caring ne. Glad you like 🙂

  2. Ming-Cheau Lin August 14, 2012 at 6:54 am - Reply

    Agreed with Maggie, looks like I’ll be making someone help me make that soon!

    • Ishay August 14, 2012 at 10:18 am - Reply

      Calling Jean! 😉

  3. Sandy August 14, 2012 at 10:26 am - Reply

    Can’t wait to make this!! I love your recipes!!

    • Ishay August 14, 2012 at 10:33 am - Reply

      Thanks Sandy. Lete know what fillings or flavorings a you use

  4. Paula Cristina neto August 14, 2012 at 12:50 pm - Reply

    I am drooling here!

    • Ishay August 14, 2012 at 6:45 pm - Reply

      Make it for bf this weekend love

      • Paula Cristina neto August 17, 2012 at 3:42 pm - Reply

        can I replace the aioli with some other cream? can’t find any of those here

        • Ishay August 17, 2012 at 4:24 pm - Reply

          Hi! Yes, you can use a tablespoon of normal fresh cream or even leave it out or for a healthier version, some baby tomato and leave the truffle oil out too. Enjoy!!

  5. Kirsten August 14, 2012 at 5:57 pm - Reply

    Yum!yum! Can’t wait to make this over the weekend;)

    • Ishay August 14, 2012 at 6:45 pm - Reply

      Hi Kirsten. Great, let me know what flavourings you use 🙂

  6. Nadia August 21, 2012 at 8:50 am - Reply

    This looks very easy!

    • Ishay August 22, 2012 at 11:45 pm - Reply

      It really is 🙂

  7. The Mistress of Spices August 26, 2012 at 4:25 am - Reply

    I am lazing in bed late on a Sunday, but totally feel like I should make this now!

    • Ishay August 26, 2012 at 10:11 pm - Reply

      Hi there! So easy, he could make it 😉 Hope you enjoyed if you did get round to it.

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