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 Cocotte with Mushrooms and Goat Cheese.
Eggs en cocotte 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!
- 1 tbsps butter
- 1 small shallots, finely chopped
- 12 oz. cremini or white button mushrooms, cleaned, sliced
- ¼ tsp dried thyme
- 2 oz. goat cheese
- 8 eggs
- 4 tbsps heavy cream
- Salt and pepper, to taste
- In a large skillet, melt butter over medium high heat. Add shallots and cook for one minute. Add mushrooms and thyme and cook until all the excess liquid has evaporated and the mushrooms are browned, about 5 minutes. Season with salt and pepper. Allow to cool to room temperature.
- Preheat oven to 350°F.
- Spoon the mushroom mixture into four lightly buttered ramekin dishes. In each ramekin, sprinkle ½ oz goat cheese and break in 2 eggs. Season with salt and pepper, and spoon 1 tablespoon of heavy cream over eggs.
- Place the ramekins in a roasting pan and pour hot water to pan so that it comes about half way up the sides of the dishes. Bake for 15 minutes or until the eggs are set but the yolks are still runny.
- Serve with toasted bread.