Oeuf Cocotte - little pans filled with love, for breakfast!

April 23, 2013
1 Ratings
  • Serves 4
Author Notes

With a family of five, breakfast can be a real pain in the ass. Most days during the week we're in a hurry, (i don't know why, my alarm -ánd the little one- goes off at 7 o'clock, but we still don't make it) which makes it a challenge over and over again, to get something healthy into every mouth, get them dressed properly and to get those backpacks filled in time. I guess we're just an average family..

So, weekends should be spent well! Despite the fact our youngest is a terrible sleeper, he is also mr. Sunshine himself at 07:00 o'clock sharp. So no laziness in bed for me. But the fact we don't have to hurry, don't have to shower or get dressed immediately to run off, is absolutely a blast.

When everyone is awake (I mostly already have spent several hours reading a newspaper, or some blogs i like) i just love to have breakfast, and sit at the table together. Happily enough, the rest of my family enjoys that as well. To celebrate these little moments of joy it's even better to make something special! And something special i found for sure on another Dutch blog; www.sarahaandekook.nl. I had no idea what 'cocotte' meant. I just thought it was a way of preparation. Until i found out about my little pans i have stored in my kitchen cabinet; they are called 'cocottes'.
Very well indeed! They just needed to be filled with whatever i had in my fridge and some homemade pesto and sit in the oven for about 10 minutes!

Very very little tasty breakfast pans, which will enlighten your day for sure!
Mirjam Leslie-Pringle

What You'll Need
  • 4 tablespoons olive oil
  • 4 tomatoes
  • 8 eggs
  • 4 tablespoons of cream cheese
  • 4 tablespoons homemade pesto
  • some freshly chopped parsley
  • salt & pepper
  1. Preheat the oven to 200C / 400F degrees and already boil about half a liter of water. Pour 1 tbsp of olive oil in each cocotte. Cut the tomato in little parts and divide over each pan. Season with salt and freshly ground pepper. Scoop 1 tbsp of cream cheese in every little pan. Add 2 eggs in each as well. Again, season with salt and pepper and sprinkle some freshly chopped parsley on top of it. Put the cups in a larger baking dish and fill it up with the boiled water, until about half the cups, and set the whole thing in the oven. Check them after about 10 minutes. When the eggs are sufficiently hardened, you can take the dish from the oven. Carefully remove the trays of the dish, and serve with some toast.

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