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!).

baked eggs in pots with mushrooms and prosciutto

  • 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.

ENJOY!!!

 pan of sautéed prosciutto mushrooms and herbs

These are just a few shots from a sweet little lifestyle shoot I did recently . I’ve got nothing but love for the warm SoCal sun!

Sweet warm breezes

quiet tender moments

life’s calm sweetness

Young woman, girl, lifestyle photography, sunny, warm, happy, summer, crystal cartier, los angelesYoung couple, affection, girl, boy, lifestyle photography, sunny, warm, happy, summer, crystal cartier, los angelesYoung couple, girl, boy, love, lifestyle photography, sunny, warm, happy, summer, crystal cartier, los angelesorange tree, lifestyle photography, sunny, warm, happy, summer, crystal cartier, los angelespicnic, young couple, outside, lifestyle photography, food photographer, meat, cheese, fruit, los angeles, crystal cartier

 

 

My-oh-my did I underestimate this simple, thrown together idea! I guess it just seemed too easy to be that good but I stand corrected. Make these. Period. Don’t even think about it just go in the kitchen and whip up a batch! Then try not to eat them all in one sitting. Go on, I double dog dare you!!! I even pretended to save some for later, putting half of the batch in a little ziplock bag. My charade was shattered pretty dang quick when I was busted gobbling down my “saved for later” stash by the handful. Oh well, could be worse for you, right? 😉

This version of candied pecans is light and crunchy, unlike it’s thickly sugar-coated cousins. It has a great balance of sweet and savory and the maple syrup lends a richness to the flavor that sugar never could. All the while you can still really taste the nuttiness underneath it all, a perfect balance. A teeny tiny pinch of cayenne or some smoky pepper heat might be a nice addition to this recipe as well.

AND they’re pretty to boot! I got a little carried away because I enjoyed shooting them so much. Look at that gorgeous glisten;) haha!

all rights reserved Crystal Cartier 2012 copyright

all rights reserved Crystal Cartier 2012 copyright

  • 2 cups raw pecans
  • 2 Tablespoons butter (I think it would work with coconut oil too for vegans)
  • large pinch sea salt
  • small pinch pepper
  • 1/4 cup high quality pure maple syrup
  • 6 sprigs fresh rosemary
  • 6 sprigs fresh thyme

~ Preheat oven to 325 degrees.

~Melt butter, add salt, pepper and maple syrup.

~Remove from heat, add pecans and herbs and toss well to coat.

~Spread on parchment lined baking sheet and bake for 12-15 minutes until fragrant, stirring halfway through.

ENJOY!!!

Variation: PICANTE SPICE NUTS

  • 2 cups almonds or walnuts
  • 2 Tablespoons salted butter
  • 1/4 cup good quality maple syrup
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 heaping teaspoon ground vanilla bean
  • 1/8 teaspoon cayenne
  • few pinches sea salt

~ Preheat oven to 325 degrees.

~Melt butter, add salt, spices and maple syrup.

~Remove from heat, add pecans and toss well to coat.

~Spread on parchment lined baking sheet and bake for 12-15 minutes until fragrant, stirring halfway through.

all rights reserved Crystal Cartier 2012 copyright

all rights reserved Crystal Cartier 2012 copyright

food photographer, food photography, los angeles, crystal cartier

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