Baked Egg Cups - Oeufs Cocotte
A super easy breakfast dish that can be scaled for large crowds. All you need are some ramekins or oven safe bowls!
Servings 4 people
Calories
Cost $5
Equipment
- Ramekins
Ingredients
- 8 Eggs
- 2 tbsp Butter
- 2 tbsp Olive Oil
- 50 grams Mushrooms finely chopped
- 1 medium Potato peeled and diced
- 1 large Avocado cubed
- 2 Shallots finely chopped
- 50 grams Blue Cheese optional
- 1 Cayenne Chili finely chopped, optional
- 1 tsp Black Pepper freshly cracked
- 2 tsp Paprika
- 2 tsp Oregano
- 1 tsp Garlic Powder
- Salt to taste
Instructions
- Take all of your prepared ingredients (sans eggs and cheese) and add them to a mixing bowl. Give everything a good toss to ensure everything is coated in olive oil, then add to a hot pan to saute for about 5 minutes.
- When the potatoes are softened, divide up the ingredients into 4 ramekins. Add crumbled blue cheese here if you so desire, along with 1-2 tsp of butter. Crack over two eggs and place the ramekins on a baking tray.
- Place in the oven at 175 Celsius for 15-20 minutes, or until the eggs are set. If you want runnier eggs take them out sooner. Serve hot.
