oeufs en cocotte
October 23, 2011 § 6 Comments
ok, so anyone who’s breakfasted with me in the past five years or so knows that i am just this side shy of obsessed with the egge en cocotte from the grand cafe (formerly bakery on grand). if you’re local and haven’t tried them yet, go. just go.
anyway, as a result of my little fixation, i’ve been thinking an awful lot about how i can achieve the same lovely, creamy, doughy goodness at home. while this isnt *quite* in the same league (this if, of course, complicated by the ages-old problem of everything tasting better when someone else made it for you), it’s pretty darn good. and quick. which is a breakfast must in my book. so, without further ado:
a roll of crescent rolls
eggs (2 per ramekin)
heavy whipping cream
green onions or chives
salt & pepper
1. using the bottom of thr ramakan as a guide, cut out crescent roll dough to fit in the bottom of the ramekin.
2. bake the dough in the buttered ramekin per the directions, less a few minutes.
3. remove from the oven and reduce oven heat to 350.
4. if you are a meat eater, add cooked and crumbled bacon or a slice of ham on top of the crescent dough.
5. crack 2 eggs into each ramekin, being careful not to crack the yolks. sprinkle with salt and pepper.
6. spoon 2 teaspoons of heavy whipping cream (or half and half, if you must).
7. shred cheese and chop onions. mix the two together. sprinkle 3 tablespoons of cheese and onions over the top of each ramekin.
Bake for 15 mintues. put a cookie sheet on the rack below the eggs to catch any drippings. and, lest you forget, a wise man once said: cover your cookie sheets with tinfoil for easy clean up. bake until the eggs are set around the edges and lightly puffed. remove from the oven and let stand for five minutes to permit the eggs to finish cooking.