There can never be too many ways or variations to make eggs! In our house, they are the ultimate fast food. I poach them in leftover chili and soups and it makes every leftover dish richer and more nutritious. I actually don’t understand why there isn’t a restaurant dedicated to putting eggs on EVERYTHING! Seems like a no-brainer. If you know of such a restaurant please fill me in!
Anyway, on with the show! Eggs in Cocotte are delicately baked eggs in individual portions. Easy to make for a good amount of people (my in-laws will be eating these when they visit over the holidays) and super, fancy pants impressive. It’s a decadent, warming cool-weather breakfast (or lunch, or dinner!).
- 4 ounces prosciutto, chopped
- 1 shallot, chopped
- olive oil to sauté
- 9 large meaty mushrooms (shitake, portobella etc.), sliced thick
- pat of butter
- 1 Tablespoon cream (1 teaspoon per pot)
- few large sprigs fresh thyme, miced
- 2 sprigs fresh rosemary, minced
- 1/2 cup gruyere, grated
- 8 eggs
- sea salt and freshly ground pepper
- toast points for serving
~ Heat oil in a large skillet. Add shallots and sauté for about 3 minutes. Add chopped prosciutto and sauté another few minutes until crispy. Remove from pan and set aside.
~ Melt butter in skillet, then add mushrooms and sauté until tender. In the skillet, toss together the mushrooms, shallots, prosciutto and most of the rosemary and thyme (reserve some for garnishing).
~ Preheat oven to 375 degrees.
~ Butter or oil the small pots or ramekins. Spoon the mushroom mixture evenly into the bottom of each pot. Drizzle a teaspoon of cream into each pot and divide cheese among the dishes. Make 2 depressions in the mixture with the back of the spoon to cradle the eggs. Crack two eggs in each pot, sprinkle a bit of extra cheese on top of the eggs.
~ Get a pan big enough to fit the 4 pots and fill it with water so that the water goes half way up the sides of the pots. Either bring water to boil in the pan or, if using a glass baking dish you can let the dish heat in the oven and boil water in a hot pot to fill the baking dish.
~ Place the pots in the water bath and carefully place in oven. Bake for 13-16 minutes though I recommend checking on them at 10 minutes due to differences in oven temperatures.
~Once whites are set but yolks are still runny, remove from oven. Sprinkle with salt, pepper, thyme and rosemary. Serve with toast points.