Friday, July 26, 2019


For the last few days, after watching Jaques Pepin demonstrate to make this Oeuf en Cocotte, it’s been my breakfast true past 4 days.  Today, I decided to add bacon as well.

1 egg
1TB soft butter
About 2 TB or less of minced herbs
Salt and pepper to season

1 bread cut in a circle toasted

Boil some water in a small frying pan while preparing your Oeuf en Cocotte.

You take a ramekin about 2 inches across and butter it generously.  Next you mince herbs.  In my case I use chives and parsley, minced.

Sprinkle the minced herbs around the sides of the ramekin.  You can lightly press it on the sides if you like more herbs like me.

Crack your egg in it.  Season with salt and pepper or some flavored salt.

Place your ramekin in the center of your pan  with boiling water and cover.  Cool for only 4 minutes.

After 4 minutes, run your knife around to loosen the egg.

Place your toasted bread on top, preferably cut in circle  for the oeuf en Cocotte to lay on.

Flip it over and shake it a little for the egg to come off the ramekin.

Remove the ramekin carefully.  Voila!! 

Non Appetite!

Pair with Bacon:
I cook the entire container of bacon in the oven at 425F degrees for 15 minutes on one side.  Flip it on the other side and continue cooking another 10 more minutes.  Depending on the thickness and how crisp you want your bacon to be, cooking may be longer or slightly shorter in time.

Drain bacon on paper towel and pat dry.  Use what you need and pack it in a sealed container in your refrigerator ready to be reheated and used for the week!
#breakfast #oeufencocotte #jaquespepin #inspired #eggs #brunch

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