Author Notes
This simple version of baked eggs (ouefs en cocotte in French, if you’re feeling fancy) takes less than 20 minutes of oven time and makes perfectly cooked eggs for everyone, all at the same time. My biggest abhorrence about eggs for guests is a recipe that causes you to basically be the omelet chef at the all-you-can-eat resort buffet with that enormous paper chef’s hat–cooking each egg pile to order, one at a time, for guests as they wait. Oh, and by the time each guest sits down, the person who just received their eggs previously is just about done eating–like playing a game of falling, eggy dominos.
This recipe allows everyone to sit down, together, and enjoy a quite tasty breakfast.
This recipe is written for an individual portion and I find this to be the easiest way for you to make as many as you want for your guest pack, rather than trying to divide and multiply an arbitrary yield that I have decided on. —Abigail Olivas
Ingredients
- The Eggs
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3
eggs
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1 tablespoon
heavy cream
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1/2 tablespoon
unsalted butter
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1/2 teaspoon
kosher salt
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1 teaspoon
italian parsley
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kosher salt & ground black pepper, for finishing, to taste
- The Mushrooms
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3
white button mushrooms, wiped clean with a damp towel and sliced into 1/4 inch thick slices
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1
clove fresh garlic, crushed or very finely minced
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1 teaspoon
extra-virgin olive oil
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1/2 tablespoon
unsalted butter
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1/2 teaspoon
kosher salt
Directions
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Pre-heat oven to 375 degrees.
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While the oven is pre-heating, place cast iron pan so that it heats up simultaneously.
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Once oven and pan are pre-heated (This should take approximately 5-8 minutes, depending on your oven), leaving the pan in the oven and pulling the oven rack out, put cream, butter, and kosher salt into the pan. Allow cream and butter to heat for 1-2 minutes or until melted.
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Use a fork to quickly combine hot cream and melted butter in pan before pouring three cracked eggs into the pan. I recommend cracking the three eggs into a cup and then pouring the eggs into the pan from your cup or glass.
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Use a fork to quickly combine hot cream and melted butter in pan before pouring three cracked eggs into the pan. I recommend cracking the three eggs into a cup and then pouring the eggs into the pan from your cup or glass.
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While the eggs are cooking, heat olive oil and butter in a non-stick skillet for 1 minute over medium heat.
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Add the sliced mushrooms to the skillet and sauté for 5 minutes, on both sides, until golden brown.
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Adjust the heat to low and add the kosher salt and the crushed/finely minced garlic to the mushrooms and sauté for 2-3 minutes, letting the garlic soften and absorb into the mushrooms, being careful not to let the garlic burn.
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Top baked eggs with garlicky mushrooms and chopped, fresh parsley.
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Sprinkle, to taste, with kosher salt and black pepper
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