Good things do come in small packages. This is especially true when it comes to food and food presentation (think cupcakes, cake pops or meringue cookies). But why limit yourself to sweet treats? Any savory dish that goes from oven to table to dishwasher in single-serve bowls is a win-win in my book.
I bought two cute little Pyrex bowls with the intention of using them as single-serve baking bowls. This baked egg recipe fits the bill perfectly. It comes with a fancy French name too – oeufs en cocotte, basically eggs cooked by baking in ramekins sitting in a hot water bath.
The most basic recipe needs just a little bit of butter, eggs, seasoning, and maybe a little cream. You can add any number of savory toppings to this. Think of it as a soft omelet in a bowl. Tomatoes, potatoes, onions, mushroom, spinach, ham, bacon or cheese – basically anything you have on hand, keeping in mind the size of the ramekins. And don’t forget some nicely toasted slices of bread for dipping/mopping the eggs.
You will need: (Makes two ramekins)
- Oil – 3-4 tbsp
- Onion – 1, chopped
- Garlic – 2 pods, crushed and chopped
- Russet potato – 1, cut into fingers
- Oregano (fresh or dry) – 1/2 tsp
- Butter – 1 tbsp
- Tomato slices – 4
- Egg – 2
- Salt and pepper – to taste
- Cream – 2 tbsp
- Wash, peel and cut the potato into strips. Season with salt and pepper.
- Heat 1 tbsp oil in a pan. Add onions, garlic and oregano. Saute till onion turns translucent. Remove and keep aside.
- Heat the remaining oil. Add the potatoes and fry till light golden. When they are nearly done, add the onions and garlic and mix well.
- Pre-heat the oven to 350 deg.F. Butter the ramekins/oven-safe bowls and place in a baking pan lined with a kitchen towel (this keeps the bowls from sliding around when taking it out from the oven).
- To assemble, place a couple of tomato slices in each ramekin, top with the fried potatoes and onions. Break an egg on top and season with salt and pepper. Take care not to break the yolk. Top with a tablespoon of fresh cream. The amount of toppings you can add in the ramekins depends on its size.
- Place both ramekins on the towel-lined baking pan and pour hot water in the pan to come halfway up the sides of the ramekins. Bake in the middle rack of the oven for 15-17 minutes or till the egg whites are just set and yolks are still runny.
- Remove the ramekins from the pan and let stand for 5 minutes. Serve warm with toasted slices of bread for dipping.
The potatoes, sweet caramelized onions, tomatoes and cream come together in a wonderful medley with the soft egg, making you wonder how something so simple can be so satisfying.
Obviously, it is wonderful as a breakfast or brunch. But me, I can eat breakfast any time of day. So don’t limit yourself to making these in the morning alone. Have them for dinner one day, along with some hot soup. You will have lovely dreams that night. Trust me!
Or better, serve them to your guests on New Year’s eve. You can fry the potatoes and onion ahead of time. Just break an egg in each bowl and bake when its time to party!
I am linking this up at these awesome blogs.
- A Blossoming Life
- Skip To My Lou
- The Dedicated House
- Between Naps on the Porch
- Better With Age
- Home Stories A To Z
- My Uncommon Slice of Suburbia
- A Stroll Thru Life
- Cedar Hill Ranch
- Coastal Charm
- Elizabeth & Co
- House On The Way
- Savvy Southern Style
- The NY Melrose Family
- Not Just A Housewife
- 52 Mantels
- Domestic Superhero
- Living Well Spending Less
- Reasons To Skip The Housework
- Design Dining and Diapers
- The Shabby Nest
- French Country Cottage
- Common Ground
- My Romantic Home
- The Charm of Home
- Thirty Handmade Days
- Crafts a la Mode
- Love of Family and Home
- Tatertots and Jello
- DIY Show Off
- Three Mango Seeds
- Nifty Thrifty Things
- By Stephanie Lynn