Happy Friday! I have an easy brunch recipe for you to whip up this weekend.
My mom and dad gave me these mini cocottes for Christmas and I had to put them to use. Aren't they cute? Aren't I lucky that they opened up a Le Creuset outlet store right near my parents house? Anyway, onto the eggs. You can use these mini cocottes or a ramekin to make this easy breakfast. Also, play around with what little surprises you put under the eggs. I went with a boatload of Spinach and some cheese, but you can add bacon, tomatoes, black beans, mushrooms, caramelized onions, the list could go on.
Below is the recipe for 1 baked egg, just increase the ingredients based on the number of people you are serving.
3 handfulls spinach leaves
1-2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon herbes de provence (feel free to use other dried herbs if you don't have this on hand)
2 teaspoons parmesan cheese, plus more for sprinkling on top
1 tablespoon milk
butter, for greasing ramekin
Preheat oven to 350 degrees.
Grease each cocotte or ramekin with butter and set aside.
Drizzle a little olive oil in a stove top pan over medium to medium high heat. Cook spinach in pan, seasoning with salt and pepper until cooked down, about 5 minutes.
Place spinach in greased cocotte. Sprinkle with parmesan cheese, leaving a little to sprinkle on top. Add milk. Break egg on top, sprinkle with herbes de provence and a little more parmesan cheese.
Place in oven and bake for about 25 minutes, until eggs are set and yolk is still runny.