These baked eggs are one of my favorite things to make, especially when fresh tomatoes are available locally. the timing on these is tricky and I have subjected Kay to this breakfast many times in my efforts to get it just right. She says she doesn't mind and claims to like even the less-than-perfect versions.
OEUFS EN COCOTTE
- 1 tablespoon butter
- 6 to 8 scallions sliced
- 1 tomato, diced
- Salt and pepper
- 4 eggs
- 1/4 cup heavy cream
Heat the oven to 350 degrees F . Melt the butter . Add the scallions and fry until they are a golden brown. Season with salt and pepper and put them in the ramekins. Spread the diced tomato on top of the scallions.
Break an egg into each ramekin; then, spoon 1 tablespoon of cream over each egg. Place the ramekins in a roasting pan and pour boiling water in the pan until the water comes half-way up the ramekins.
Put pan in the oven and bake the eggs 8 to 10 minutes until the whites are just about set. The eggs will continue to cook for a minute or two in the hot ramekins after you take from the oven.
You can vary the ingredients in these and play with the combinations that you like. In the version shown here, I used a bit of chorizo. A New Mexican riff on a French classic. Why not?
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Posted by: Lisa25 | January 22, 2010 at 11:57 AM
I Love baked eggs, makes breakfast fabulous. :-)
Posted by: Anna | January 22, 2010 at 05:14 PM
Very nice presentation and tastes wonderful.
Posted by: janet | January 27, 2010 at 03:46 PM
so glad that it worked for you.
Posted by: Anne Ritchings | January 27, 2010 at 04:07 PM
Eggs are the perfect quick, nutritious meal in my opinion.
This dish is so rich. A real treat!
Cheers.
Posted by: Amber @ Native Food and Wine | January 28, 2010 at 03:32 PM
I agree; eggs are the perfect meal. This dish is just icing on the proverbial cake.
Posted by: Anne Ritchings | January 28, 2010 at 08:25 PM