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Eggs en Cocotte

January 18, 2011

by Emily

I received eight darling Le Creuset ramekins in my fave French Blue as a Christmas gift from my parents and I have been super eager to break them in!  When I investigated my various starred items and bookmarks in search of an appropriate weekend breakfast dish, I re-discovered Ceramic Canvas’s recipe for these darling, individual egg dishes. I knew imediately, based on the fantastic presentation of course, I wanted to make my first petite cocottes, using this recipe.

Pretty stinking cute, right?  And what beats a little egg and potato balanced by a little bite from the leeks and salt from the bacon?  These are incredible little wonders and make for the perfect portion-controlled – but still heavenly – breakfast.  Next up for these ramekins?  I am putting my money on the goat cheese soufflés just sampled this past Sunday evening in David Lebovitz’s cooking class!  Full re-cap to come…

Eggs en Cocotte with Cream and Bacon
adapted a touch from Ceramic Canvas

4 slices of bacon cut into small 1/4″ strips
1 potato, diced into 1/2″ cubes
1 leek, diced
dash of fresh or dried thyme
4 large eggs
4 tablespoons heavy cream
1 tablespoon butter
Salt and pepper, to taste
Diced chives for garnish

Equipment: 4, 3-ounce ramekins

Preheat oven to 350°F with rack centered in the middle. 

In a medium-sized nonstick sauté pan, cook bacon over moderate heat until it they are crisp and cooked through.  Let bacon drain on a paper towel.

Discard all but 1 tablespoon of the rendered bacon fat from the pan. Add potatoes, leeks, and thyme and cook until the potatoes cook through, about 15-20 minutes.

Divide and layer the potato/leek mixture among the ramekins. Add a layer of bacon pieces to each serving (reserving a few for garnishing the cooked dish). Spoon 1/2 tablespoon of heavy cream into each serving. Crack an egg into each ramekin and season lightly with salt and pepper. Spoon 1/2 tablespoon of cream over each egg. Cut the tablespoon of butter into small pieces and dot the top of each ramekin with butter.

Bake for about 15-20 minutes, rotating pan halfway through.  The whites should be just set, but the yolks a touch runny.  Remove from oven and garnish with bacon reserves and chives.

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