Good things do come in small packages. This is especially true when it comes to food and food presentation (think cupcakes, cake pops or meringue cookies). But why limit yourself to sweet treats? Any savory dish that goes from oven to table to dishwasher in single-serve bowls is a win-win in my book.
I bought two cute little Pyrex bowls with the intention of using them as single-serve baking bowls. This baked egg recipe fits the bill perfectly. It comes with a fancy French name too – oeufs en cocotte, basically eggs cooked by baking in ramekins sitting in a hot water bath.
The most basic recipe needs just a little bit of butter, eggs, seasoning, and maybe a little cream. You can add any number of savory toppings to this. Think of it as a soft omelet in a bowl. Tomatoes, potatoes, onions, mushroom, spinach, ham, bacon or cheese – basically anything you have on hand, keeping in mind the size of the ramekins. And don’t forget some nicely toasted slices of bread for dipping/mopping the eggs.
You will need: (Makes two ramekins)
- Oil – 3-4 tbsp
- Onion – 1, chopped
- Garlic – 2 pods, crushed and chopped
- Russet potato – 1, cut into fingers
- Oregano (fresh or dry) – 1/2 tsp
- Butter – 1 tbsp
- Tomato slices – 4
- Egg – 2
- Salt and pepper – to taste
- Cream – 2 tbsp
How to:
- Wash, peel and cut the potato into strips. Season with salt and pepper.
- Heat 1 tbsp oil in a pan. Add onions, garlic and oregano. Saute till onion turns translucent. Remove and keep aside.
- Heat the remaining oil. Add the potatoes and fry till light golden. When they are nearly done, add the onions and garlic and mix well.
- Pre-heat the oven to 350 deg.F. Butter the ramekins/oven-safe bowls and place in a baking pan lined with a kitchen towel (this keeps the bowls from sliding around when taking it out from the oven).
- To assemble, place a couple of tomato slices in each ramekin, top with the fried potatoes and onions. Break an egg on top and season with salt and pepper. Take care not to break the yolk. Top with a tablespoon of fresh cream. The amount of toppings you can add in the ramekins depends on its size.
- Place both ramekins on the towel-lined baking pan and pour hot water in the pan to come halfway up the sides of the ramekins. Bake in the middle rack of the oven for 15-17 minutes or till the egg whites are just set and yolks are still runny.
- Remove the ramekins from the pan and let stand for 5 minutes. Serve warm with toasted slices of bread for dipping.
The potatoes, sweet caramelized onions, tomatoes and cream come together in a wonderful medley with the soft egg, making you wonder how something so simple can be so satisfying.
Obviously, it is wonderful as a breakfast or brunch. But me, I can eat breakfast any time of day. So don’t limit yourself to making these in the morning alone. Have them for dinner one day, along with some hot soup. You will have lovely dreams that night. Trust me!
Or better, serve them to your guests on New Year’s eve. You can fry the potatoes and onion ahead of time. Just break an egg in each bowl and bake when its time to party!
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- By Stephanie Lynn
subham says
It’s too yummy maybe, bread and egg this is my favorite. Thank you for the great post.
Lisa says
Love this! Thanks for linking up with “Try a New Recipe Tuesday.” Hope you will be able to join us again this week. http://our4kiddos.blogspot.com/2014/01/try-new-recipe-tuesday-january-7.html
Anjana @ At The Corner Of Happy & Harried says
Thank you, Lisa!
jamhandsblog says
Dipping the toast in that egg yolk..divine! Thank you so much for linking this recipe up at Recipe Sharing Monday! The new link party is up and I’d love to see you back. Have a great week. 🙂
Anjana @ At The Corner Of Happy & Harried says
Thanks Ali.
Bread and egg is such a favorite combo of mine!
Sherri @ MadeFromPinterest says
Potatoes and eggs are a winning combination for me. They look soooo good.
We would love to have you join us at our weekly Super Saturday Link Party. It goes live tonight at 7 MST at http://www.madefrompinterest.net. It would be our honor to have you share your great work with us!
Anjana @ At The Corner Of Happy & Harried says
Thanks for the invite, Sherri!
Jenny says
Oh yum! These look amazing and I want to go try them RIGHT NOW! How long for more set eggs? I like runny yolks, but not too runny on the whites. Thanks for sharing! I could use a good breakfast inspiration!
Anjana @ At The Corner Of Happy & Harried says
Hi Jenny. Thanks for visiting. Glad you like ’em!
Just add a couple more minutes to firm up the whites to your liking. You could also cheat and pop it in the microwave for 50-60 seconds after you take it out from the oven.
Do let me know how you like it, when you make them. Happy New Year!
tableofcolors says
They look wonderful! Another thing to put on my “must try” list! 🙂
Anjana @ At The Corner Of Happy & Harried says
Oh, you must try them. They are good!
aryana0821 says
Looks yummy and beautiful 🙂
Anjana @ At The Corner Of Happy & Harried says
Thank you!
aryana0821 says
my pleasure 🙂
LC Aggie Sith says
Delish! And I wonder if making it with hash browns would also work 🙂
Anjana @ At The Corner Of Happy & Harried says
Thank you. Absolutely, you could use hash browns, crumbled bacon, etc.
simplyvegetarian777 says
Wow and yummy..totally my kind of dish…. I love these small pot meals….it s like a miniatures hash and eggs…beautiful
Anjana @ At The Corner Of Happy & Harried says
Thank you Sonal! I love miniature dishes too…so fun!!