Baked Eggs - Oeufs en Cocotte
1 serving (easily increased)
This is a fun way to prepare eggs for a special “breakfast in bed” occasion (or in my case - in the garden). Also known as shirred eggs, baked eggs will give you time to prepare everything else on the tray - toast, coffee, juice (better yet, Mimosa) while the eggs bake in the oven. Feel free to embellish the eggs to suit your own taste – add some sautéed vegetables, diced ham, crumbled bacon, grated cheese. Just put your additions on the bottom and then top with the eggs and then cream.
1 tablespoon of Boursin cheese or crème fraîche
Sea salt, pepper, paprika, fine herbs
1 tablespoon heavy cream
Parsley, tarragon, or tomato salsa for garnish
1. Preheat oven to 425 degrees and position a rack in the middle of the oven.
Butter an oven-safe gratin dish with 1 teaspoon of butter. Place the Boursin or crème fraîche in the center of dish.
2. Crack 2 eggs into the dish. Season with a pinch of salt and pepper, and sprinkle with fine herbs. Drizzle 1 Tbs. cream the dish, starting over the yolks and working around the dish. Bake until the eggs are bubbly and browned on the edges but not quite set in the middle, 5-6 minutes. For firmer eggs, bake an additional 1 minute.
3. Heat the broiler to high. Broil the eggs, still on the center rack of the oven, until the center is just set, about 2 minutes. Remove from the oven immediately—the eggs will continue to set.
4. Garnish with parsley, cilantro, fresh tarragon, or salsa.