I was happy to see the Jen brought back Kitchen Bootcamp this month with EGGS 🙂 I love eggs – especially for breakfast, but I tend to cook the same things over and over – scrambled, omelette, poached, soft boiled etc… so I wanted to see if I could change up my egg repertoire a little with this challenge. It just so happens that I was having brunch out a few weeks ago and ordered baked eggs served served on a marinara sauce.
Eggs alla marinara at Bar Italia, Toronto
I loved the idea of this “one dish” (read: less washing up) brunch and wanted to see if I could replicate something along these lines at home. Believe it or not, I have never baked eggs in the oven before so it seemed perfect for Kitchen Bootcamp. Also, calling them “oeufs cocotte” makes them sound so much more glamourous, wouldn’t you say?
I did a little research about how long to bake the eggs for and at what temperature – seems it’s either 18ish minutes at 350˚F or 6-8 minutes at 450-500˚F. I decided to go with the higher temperature and less time, since when it’s brunch time, you don’t want to be hanging around too long before you eat. I also wondered if the eggs might go rubbery if they were in the oven for a longer time. My inspiration for this dish came from what I had on hand last weekend and a recipe from my Parisian friend Véronique and this one from Clotilde over at Chocolate and Zucchini.
An easy breakfast that is also easy to customise to what you have on hand (or different people’s likes and dislikes) that you can have on the table in under 30 minutes. What more could you ask for!? I’ll be definitely baking my eggs again now I know how easy it is!
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