This is a classic way to slow-cook eggs to make a creamy, comforting dish that can be a breakfast or light meal. Eggs en cocotte, also known as baked eggs, have made a delightful comeback in recent years, gracing breakfast and brunch tables with their elegant simplicity and deliciousness. This classic dish involves baking eggs in individual ramekins, creating a creamy and custard-like texture that is truly irresistible.What sets eggs en cocotte apart is their versatility and the endless possibilities for flavor combinations. The basic concept involves cracking an egg into a ramekin, adding some seasonings or toppings, and then gently baking until the egg whites are set and the yolks are still beautifully runny. The result is a velvety egg dish that can be customised with various ingredients, from sautéed vegetables and herbs to cheese, ham, or smoked salmon.
1 tablespoon olive oil
1/2 onion, finely chopped
1 garlic clove, minced
1 bell pepper/capsicum, diced
1 zucchini, diced
4 cherry tomatoes, halved
4 large eggs
4 tablespoons grated cheese(optional)
2 tablespoons chopped fresh parsley
Salt and pepper to taste
Toast, to serve
This is a classic way to slow-cook eggs to make a creamy, comforting dish that can be a breakfast or light meal. Here, spring vegetables are used for extra flavour and goodness; you can mix this up with other kinds of fillings if you like. Cheese on top adds a lovely extra layer of flavour and creaminess.