I love eggs. Eggs always have my back. I count on them at least once a week for a quick and easy dinner. Breakfast never seems quite complete without them. And when I feel the need to impress there’s baked eggs – oeufs en cocotte if I’m really out to make an impression!
They are so lovely in their individual ramekins and have a perfect balance of delicacy and richness. Like little pots of heaven! And they’re dead easy. Just take care to not overcook them or the egg will become rubbery and certainly lose its appeal. Remember that the ramekin retains heat and the egg will continue cooking once out of the oven.
For this recipe, the eggs are enhanced with asparagus and mushrooms to celebrate spring. But you can play with other ingredients in the dish. Consider sautéed spinach and crumbled feta cheese, or chopped tomatoes and shredded cheddar cheese, or crispy bacon bits and parsley. The options are endless! And if you’re cooking for a crowd the recipe easily doubles, or even triples.
2 tsp olive oil
4 mushrooms, thinly sliced
4 spears asparagus, trimmed and cut into 1-inch pieces
2 Tbsp whipping cream
1 Tbsp finely grated Parmesan cheese
Pinch cracked pepper
1 Tbsp chopped fresh chives
In small skillet, heat oil over medium-high heat, fry mushrooms until golden brown, about 6 minutes. Transfer to plate. In same skillet, fry asparagus until bright green and tender, about 3 minutes. Transfer to plate with mushrooms.
Divide mushrooms and asparagus between two buttered 1-cup ovenproof ramekins. Into each add half of the cream, one of the eggs and sprinkle with half of the Parmesan.
Place ramekins in baking dish. Pour boiling water into the dish until it reaches halfway up the sides of the ramekins.
Bake in 375ºF oven until egg whites are set on the edge, but the centre is still slightly jiggly and the yolks remain soft, about 8 minutes. Sprinkle each with salt and pepper and half of the chives. Let stand for 2 to 3 minutes before serving with toast points.