en Cocotte, Shirred, it’s all Baked!

en Cocotte, Shirred, it’s all Baked!

I found these little ovenproof dishes at a local restaurant supply and wondered, “Hey these baby’s are just perfect for a one egg PC Breakfast”. Ah em (clearing throat), I was actually searching for the perfect dish to make a one baked egg portion controlled breakfast and couldn’t believe my luck.  This morning starter checks in at 300 very warm calories. Simple is the best way to describe prep and clean up, tasty portrays the time in between!

1/4 tsp          Minced Garlic
1/4 tsp          Minced Thyme
1/4 tsp          Minced Rosemary
1/2 tbs          Chopped Parsley
1 Clove         Diced Shallot
1/4                Med. Chopped Tomato
1 tbs              Chopped Chives (added just before presentation)
1                    Egg
1 tbs             Heavy Cream
1 pat            Butter
1 tbs            Parmesan (freshly grated)
1 slice          Whole Wheat Toast (not pictured)

Often referred to as “shirred,” baked eggs are also known in France as oeufs en cocotte. Being a simple guy I just call them baked eggs. Here we go, combine the garlic, thyme, rosemary, parsley, and parmesan and set aside. Place the cream, butter and diced shallot in the baking dish and place under the broiler for about three minutes (until the cream is bubbly) pull out and carefully place your egg in the dish (egg at room temp) add the herbs/cheese mixture, season with salt and pepper, back in the broiler for about 5 minutes or until the whites of the eggs are almost cooked. Remove from the broiler and let set for about a minute to cool down a little and for the eggs to finish cooking, don’t forget the chives, serve with fresh hot toast (go ahead cut it in strips and dip away), and a fine Chinese Oolong Tea, well it’s magic time!

Copyright © 2016 The Seacock

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