What does your Sunday morning look like? Mines start with sleeping in late, a delicious breakfast, and binge watching all my shows.
Are you like me, can you eat breakfast for every meal? Tired of the same breakfast routine? Day after day eggs, toast, pancakes, and cereal. Well, I have good news for you! This dish is just simply DELICIOUS and works because it has all the makings of a great breakfast. For such an elegant little dish, this baby packs a big punch of flavor.
Growing up I remember eating two eggs cooked over easy, bacon, and Hungry Jacks flaky butter biscuits. This was my morning routine on the regular. Of course on the weekend there was the occasional omelet, but never anything like this. Eggs en cocotte or oeufs en cocotte (which is just a fancy for baked eggs) has quickly become one of my favorite. The eggs are soft and creamy and you can fill your pots with whatever toppings you wish: herbs, cheese, vegetables, various meats. You can eat it alone or spread it on bread. I eat mines with bread, kinda like a fondu.
What I love about this dish besides the taste is the simplicity of it, even when cooking for a large group, this dish remains simple and time efficient. One of the best parts about cooking this dish is that you make this to what you want by adding and changing the ingredients.
Just because oeufs en cocotte sounds super complicated, but don’t let the name fool you.
Ouefs = Eggs
En Cocotte = In a casserole
So it’s eggs baked in a ramekin with your choice of ingredients. Use this recipe as a starting point for what will soon become your Sunday brunch addiction as well.
* I made these in mini cast iron pots, though you are free to use other pots, bowls, ramekins, or cups that are around the same size. You want to use something between 4oz to 6oz. A 4oz ramekin will yield a thicker egg that will take a little longer to cook and the egg white might cover the egg yolk during cooking. A wider, 6oz ramekin will cook the egg faster and the egg yolk will likely stay on the surface since the egg white is more spread out.
- Cook bacon a medium skillet until desired texture.
- Remove bacon from skillet (not the bacon fat). Add onion to skillet and cook until tender (transparent in color).
- Add mushrooms to skillet, cook until tender.
- Remove onion, mushrooms, and all remaining bacon fat from skillet.
- Add 1 tbsp of butter to skillet.
- Cook spinach, do not overcook.
- Remove spinach from skillet.
- Add heavy whipping cream, salt, pepper, parsley, onion powder, garlic powder, and cayenne to skillet.
- Bring to a boil, lower heat to simmer, continue to stir. Remove from heat.
- Preheat oven to 350 degrees.
- Place a small pat of butter or oil of choice in a ramekin or any oven proof dish that. Rub the butter or oil to coat the inside of the ramekin.
- Place equal parts bacon, onion, mushrooms, spinach, and shredded cheese in each ramekin.
- Top off each with 1 egg.
- Place ramekins in a pan half filled with water.
- Bake for 15 mins, until egg whites are cooked and egg yokes are creamy.
- Remove from oven and top with chopped green onions.
- Serve with bread or side of choice.