Eggs en cocotte with tomato and bacon

I’m not sure why I prefer making breakfast to other meals of the day. I don’t think I’m a morning person in particular, nor do I think that I have any special affinity for eggs or toast. It may just come down to laziness, at the end of the day. I suppose I would term myself a “lazy cook”, in that I really want to do the minimal amount of prep work and dishes as humanly possible. Breakfast perhaps lends itself to such preferences. Eggs, if not scrambled, can just simply be cracked into your cooking device of choice. Bacon, simply thrown in pan. Potentially, only one pan could be used for all of breakfast! Brilliant! In this case, however, I deviated slightly from my usual minimalist style, as I made eggs en cocotte with tomatoes and bacon. I really do like “en cocotte” breakfasts because they are straightforward to make, with reliably good results. “En cocotte” refers to the ramekins in which the eggs are cooked. There are a multitude of excellent recipes on the subject, but here I’ve sort of drawn from several to create my own.

Preheated the oven to 350 F. I poured a tiny bit of whipped cream into each ramekin to coat the bottom. Then, in went a slice of tomato into each, followed by some chopped uncooked bacon. I sprinkled a bit of dried oregano on top and popped them into the oven for a bit. I brought water to a boil in an oven-proof pan, and after about 5 minutes, took the ramekins out and placed them in the boiling water. As illustrated by the picture on the right, the water should reach about half-way up the sides of the ramekins. I cracked an egg into each, salt and peppered them and popped them back into the oven. While waiting for the eggs, in a separate pan, I fried up some bacon, and upon removing the bacon, fried a few slices of tomato in the fat. The eggs probably took about 6-7 minutes (D prefers runny yolks, so a longer cook time for those who prefer harder ones). All in all, it turned out just perfectly. I often make eggs stuffed in tomatoes, but he commented that he prefers this style, as the egg to tomato ratio is more amenable.

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