Oeufs cocotte (baked eggs)
Author: Mardi Michels
Recipe type: Breakfast, Brunch
- olive oil
- 2 tablespoons green onions, finely sliced
- 2 tablespoons peppers (any colour), finely sliced
- 2 tablespoons asparagus tips, finely sliced
- 2 tablespoons pancetta or bacon, finely diced
- 1 teaspoon freshly chopped thyme
- 1 tablespoon of butter
- 4 tablespoons mascarpone or soft goat cheese
- 2 eggs
- Preheat oven to 450˚F.
- Heat the oil in a frypan over medium-high heat.
- Add the onions, peppers and asparagus and gently fry until soft, about 2-3 minutes.
- Add the pancetta and the thyme and fry until the pancetta is close to crispy (or crispy if you like that).
- Drain on paper towels.
- Grease an oven proof dish (or ramekin) with the butter.
- Place half the onion mixture on the bottom of the dish.
- Dollop the mascarpone over the mixture then add the remainder of the onion mix.
- Crack the eggs over the top of the mix, being careful not to pierce the yolks.
- Place dish in an oven-proof dish filled with hot water, to about half-way up the sides of the egg dish.
- Bake for 6-8 minutes - the whites will be cooked, the yolks still runny.
- Serve with toast "soldiers" for dipping!
- If you like, sprinkle with some green onions and asparagus tips, very finely sliced, and some more fresh thyme.
Recipe by eat. live. travel. write. at http://www.eatlivetravelwrite.com/2012/02/oeufs-cocotte-for-kitchen-bootcamp/