How to make eggs en cocotte

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is more affordable

Prepare lime water to drink while cooking.

Introduce the dish: eggs en cocotte, which are baked eggs.

Mention that the eggs can be cooked in a deep pan with water.

Lightly boil the water, cover, and cook the eggs for about 4 minutes.

Roughly chop the basil and brush the insides of the ramekins with butter.

Add salt, pepper, basil, and eggs to the ramekins, lightly seasoning on top.

Set the ramekins aside.

Slice mushrooms finely, chop garlic, and slice tomatoes.

Add olive oil to a hot pan and sauté the mushrooms with salt and pepper.

Transfer the sautéed mushrooms to a tray and set aside.

Add the ramekins to a deep pan and fill with water halfway, bringing it to a light boil.

Cover the pan and cook for 4 to 5 minutes, until the egg whites are just set but the yolks are still runny.

While the eggs are cooking, add olive oil to a hot pan and add the tomatoes, cooking until blistered.

Add spinach, a splash of olive oil, salt, pepper, chickpeas, garlic, and the sautéed mushrooms to the pan.

Stir for 2 minutes, then turn the heat down.

Once the eggs are cooked, use a knife to loosen the edges of the ramekins.

Grab a small plate, turn it upside down over the ramekin, and lift it out carefully.

Use store-bought harissa for the sauce, which pairs well with the dish.

Finish with some grated asiago cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens