Tuesday, July 5, 2011

Eggs Cocotte: A Happy Husband Maker

Since I got married my new favorite thing is to play housewife, even though I'm not a house wife. I have a 2pm - 10pm job that sucks the life out of me. The only good thing about it is my open mornings to make my husband his favorite thing. Breakfast.

As a wedding shower gift from one of my bridesmaids I got this amazing book.

And as the title promises, this recipe is really easy. Easy for me to modify the way I want.

Preheat the oven to 400F.
I use two of my mini cocottes and spray the bottoms with PAM. You can grease them however you like. The recipe calls for spinach, but I only had arugula. So that's what I used.
Chop chop.

Fill the bottoms with yummy arugula.

Add parsley.

Chop up some ham.

Add ham to your beauty cocottes.

Crack two eggs in each pot of yum, add a splash of milk and season with cracked pepper and kosher salt.

Bake 10 minutes or so until the whites are cooked but the yolks are still runny. Cover with cocotte lids for presentation.

Wait for it...

Nom nom nom.

A closer look.

Here is the original recipe. I added more time because I added an extra egg and my cast iron cocottes take a second to heat up. If you use smaller ceramic ramekins you can follow the recipe's baking time.