BreakfastEggs

Cocotte eggs

Name: Cocotte eggs
Ingredients: Eggs — 4; Cream — 1/2 cup; Ready-to-eat filling: mushrooms, ham, sausage, boiled cauliflower/broccoli, or chopped roasted chicken; Grated cheese — 1/3 cup; Melted butter — 1 tsp; Herbs for sprinkling, on your choice

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Ingredients

Eggs — 4
Cream — 1/2 cup
Ready-to-eat filling: mushrooms, ham, sausage, boiled cauliflower/broccoli, or chopped roasted chicken
Grated cheese — 1/3 cup
Melted butter — 1 tsp
Herbs for sprinkling, on your choice

Method

Preheat the oven to 220°C.

Grease baking dishes (cocotte pans) with oil. Any small, flat-bottomed, heat-resistant dish, such as muffin tins, can serve as cocotte makers. Pour half the cream into the molds, then distribute the filling of your choice, such as ham and mushrooms mixed with cheese, evenly into each serving. Crack one egg in each cocotte. Mix the remaining cream with the herbs and pour on top.

Take a deep baking dish (or frying pan), place cocotte in it, fill 1/3 with boiling water, and place in the oven. Bake for 10-15 minutes (depending on how you like your eggs).

Serve with toast, topped with fresh herbs (parsley, dill, thyme).