Still on the avocado trend–I’ve been eating them straight out of their shells for the past week, sprinkled with a little sugar. But this morning, I made eggs and toast and added a few slices of the buttery fruit.
No matter how beautiful it is outside or how well I slept the night before, I hate to wake up. But, for food I will. I needed to wake up early this morning to bake a cake (chocolate with bananas and white frosting) for a Christmas party. In order to concentrate and focus, I decided to prepare a quick breakfast and chose a simple egg dish I learned from Clotilde Dusolier of Chocolate & Zucchini, called Oeuf Cocotte.
Peering into the fridge, I found some mini heirloom tomatoes, an egg and sour cream. Ms. Dusoulier’s recipe called for some optional ham, but I didn’t have any. Optional!
So, I used a bit of olive oil in my ramekin and cracked an egg and I was soon on my way to baking.
Here is how I prepared Oeuf Cocotte.
2 tablespoons of sour cream
2-3 mini heirloom tomatoes* (halved)
salt and pepper
1. Preheat oven to 400 degrees.
2. Drop the sour cream into the bottom of a buttered ramekin. Next crack an egg over the sour cream. Top with tomatoes and hit it with some S&P.
3. Place the ramekin in a shallow baking pan and pour some water into the pan. This ensures even cooking of the egg.
4. Place the pan in the center of the oven and bake for 12-16 minutes, depending on how runny you like your eggs. I like mine runny, so I can dip toasted bread into it!
* Use small grape or cherry tomatoes if you like. I just had the mini heirloom tomatoes on hand.