Eggs en cocotte are simply baked eggs, with the addition of a few extra skin-loving red and green veggies they are fabulous way to start your super skin day!
Known as oeufs en cocotte in French, this dish is named for the ramekins in which the eggs are cooked. Feel free to vary the veggies, add different types of cheese and herbs, or add nitrate free bacon or chopped sausages like chorizo or even ‘baked beans’. Accompany with buttered toast and this dish makes a fabulous weekend brunch.
Get your kids to help pile in the vegetables and crack in the egg for some fun in the kitchen. Once you have mastered the cooking time relative to your oven temp / egg size you will wonder why you have not made these eggs all your life. Alternatively visit Eggs & Co. A tres cute breakfast spot tucked into the cobbled back streets of Saint-Germain-des-Prés Paris. #youwish
Eggs are glorious breakfast foods! They contain all essential amino acids to ensure your body gets the protein it needs. Protein is necessary for growth and maintenance of all the cells in your body. It encourages a glowing appearance by replacing dead skin cells as well as maintaining healthy hair and nail growth. Vitamin B also found in eggs is essential for helping your body to produce energy for the day ahead. Choline, part of the B vitamin group works to ensure your skin has enough energy to produce collagen and elastin while supporting cell membrane structures to keep your skin tight and flexible! Eggs also contain lutein which keeps your skin elastic, along with choline to prolong the onset of wrinkles and a sagging skin.
Tomatoes in this eggs en cocotte recipe are cooked with oil to allow as much the lycopene to be released as possible. Lycopene is twice as an effective antioxidant as vitamin A and is highly effective at protecting your skin. It will help to guard your body from the suns damaging UV rays throughout the day while maintaining a bright complexion.
EGGS EN COCOTTE RECIPE
20 minutes wo to go. Serves 4
4 eggs (large)
1 cup baby spinach
1/2 cup sliced mushrooms
2 tomatoes, diced
1/2 avocado, sliced
Pinch of salt and pepper
Optional: 1 teaspoon of milk or cream
1. Preheat oven to 180 degrees celsius.
2. Heat a good glug of oil in a pan over medium heat. Add tomatoes, mush and squash them with a wooden spoon. Add mushrooms and stir for a couple of minutes til soft.
3. Rub the insides of four ramekins with a little olive oil and pop in baby spinach. Add the tomato and mushroom mix on top.
3. Crack one egg into each. Add a tsp of milk or cream or creme fraiche (sour cream) to each ramekins to enrich the dish.
4. Transfer ramekins into a baking dish, pouring in boiling water until it comes half way up the sides of ramekins. Cover with foil or little lids if you have cocottes.
5. Bake the eggs in the oven until the whites are set: 8 minutes for runny yolks, 10 minutes for soft cooked and 12 minutes for hard cooked yolks. See tips & tricks below.
6. Season eggs en cocotte with salt and pepper, top with parsley and avocado and enjoy with some wholemeal rye toast.
TIPS AND TRICKS
- Getting the ‘Perfect ‘cooked egg is a little bit of an art – several factors will affect whether your egg white is cooked and your yolk is still runny.
- Oven – if your oven is on the hotter side, make sure to double check the eggs just before the preferred cooking time.
- Size – bigger eggs (70g) cook slower than 55 or 60g eggs
- Dish size & shape – a higher side narrow ramekin will cook slower than a wider one. Le creuset have gorgeous little lidded dishes and now copies even exist in Kmart
- Water bath – the height of your water will affect cook time as the higher it is the more it ‘buffers’ the hot oven and slows the cooking time.
- Make a double batch of the tomato and save for tomorrows brunch.
- Looking for a light meal? Serve with a side of brown rice or quinoa
This eggs en cocotte recipe is the saviour your skins been looking for! Provide some extra care for your lips by treating them with a coat of lük Lip Nourish! Head over to our store to find your favourite flavour or shade.