Hope you all had a fantastic weekend! It seems we’ve skipped over spring and dived right into summer. Last week it was still cold and dreary, and then came this weekend, Mother Nature gave us sunny days in the 80s. I’ll take it!
Warmer weather means that bikini season is fast approaching. Gasp. There is nothing like vacation guilt to help whip you back into shape. Well, sort of. Except for a cheeseburger I had last week, I made every attempt to eat as much vegetables as possible and even started some exercise routines. I cooked up some roasted parsnips and carrots, steamed string beans, and herbed mashed potatoes with turnip, and I’m letting the meatless trend continue into this week with this Eggs en Cocette with Mushrooms and Goat Cheese.
Eggs en cocette sounds fancy but it is just eggs baked in ramekins — super simple to make. Put some cooked mushrooms and goat cheese in ramekins, crack two eggs, and top with salt, pepper, and cream (I used half and half), and then bake it off in the oven. That’s it.The presentation always looks great and they’re cooked all at once; you don’t have to worry about keeping eggs warm as you are frying up or poaching the rest. It’s a lifesaver when you’re having guests over for brunch or just have a lot of family members to feed.
After photographing the dishes, I would usually serve myself a portion and put the rest away for another meal or pack away for lunch the next day. Not this time though. I ate both egg dishes by myself (with an added pinch of truffle salt — so delicious!) and didn’t feel bad about it one bit!