As the temperatures get cooler, I’m ready for a bit of what the French call “le cocooning” (basically being a homebody which I already am but even more so in the winter) and of course, along with that, goes comfort food. In the winter months, I love nothing more than a leisurely breakfast that’s a bit more substantial than toast and cereal but nothing that requires too much work. This is where variations on a favourite recipe – oeufs en cocotte – from In the French kitchen with kids come into play…
Oeufs en Cocotte – wait, what?
Actually it’s is how you say “Baked Eggs” in French and while it might sound complicated, it couldn’t be easier (this is true about many French dishes)! It’s really easy to make these based on what you have in your fridge – those little bits and pieces of cheese and those last few veggies work really well here. Today’s recipe came about exactly because I had a few mushrooms leftover from another dish and a drizzle of heavy cream needing to be used. One of my favourite sauces is a creamy mushroom sauce and since baked eggs are better with cream, I figured why not combine the two? The result is a super easy dish that tastes great and can be prepared as your morning coffee brews.
Note that the ramekins I use for this are approx 4 cm (1 1/2 inches) high As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Note that the ramekins I use for this are approx 4 cm (1 1/2 inches) high
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
*** Recipe originally created for and published on Mushrooms Canada ***
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