I survived the hurricane! Surprise, surprise, right? Thankfully, Irene didn’t hit us too badly this weekend, but if it had, New York was ready for it! It was kind of fun, having the subways shut down and hanging out at home, cooking, drinking, and sitting down for TV and movie marathons with Kramer. I’d even go as far as to say that it was a relaxing weekend in our little apartment, watching the trees whip around in the wind and predicting when we would lose power (we didn’t lose it at all, in the end). The subways and buses are back in service, so today is just another day for us. It’s actually quite beautiful outside – very sunny and clear, and under 80 degrees F, but of course, I’ll be spending the day inside at work. It’s better than being stuck at home without power or running water, though! I hope everyone who was really hit with the hurricane is doing alright and that their respective cities are up and running soon.
I made these oeufs en cocotte for breakfast on Sunday morning after the storm had mostly passed. I gathered some extra supplies on Saturday morning, before the city basically shut down. I wanted to do a lot of cooking, since we’d be stuck inside, and I definitely wanted to make a big, delicious breakfast. My aunt sent me these little Staub cocottes as a house warming present earlier this year when we moved, and I always love having a reason to break them out because they are so adorable. This dish is certainly the thing to have on a lazy Sunday morning, or even for dinner, if you are so inclined. I made some crispy bacon, sauteed some shallots, and cooked up some giant mushrooms, piled them all on the bottom of each dish, topped them with cheese, cream, and scallions, then topped that with two eggs, and again, added a bit of cheese on top. Bake it all up for about 20 minutes, serve with some toast, and you’ve got yourself one indulgent little bowl that is sure to satisfy any cravings and cure any hangovers. Kramer even went back for seconds, and couldn’t stop praising me for one hell of a breakfast. There’s nothing I love more than Sunday morning meals in the comfort of my own home, and these oeufs en cocotte are the way to do that Sunday morning right.
Dice your bacon and cook until crispy.
Set aside to drain on a paper towel.
Cook your shallots in the bacon grease until translucent, about 5 minutes, then set aside with the bacon.
Cook the mushrooms in the same pan, adding a bit of butter just before they are finished.
Butter the insides of your cocottes or ramekins.
Divid the combined shallots, bacon, mushrooms, and rosemary between each dish.
Add in the cream, cheese, and most of the scallions.
Crack the eggs on top.
Then sprinkle with a bit more grated cheese.
Place the cocottes or ramekins in a large pan filled up halfway with boiling water. Place in a 375 degree F oven for 15-20 minutes, until the yolks are still runny and the whites are cooked.
Top with some extra rosemary and scallions, and serve with some toast.
Don’t forget to crack a little fresh black pepper over the top.
- 6 slices of bacon, chopped
- 1 tablespoon olive oil
- 1 shallot, minced
- 6-8 large mushrooms, quartered
- 1 tablespoon unsalted butter
- 1 tablespoon heavy cream
- 2 sprigs fresh rosemary leaves, minced (1/2 for the mushrooms/shallots, ½ for topping)
- 2 scallions, minced (reserve a few pinches for garnish)
- ⅓ cup grated cheese, plus more for topping
- 8 eggs
- fresh cracked pepper, for topping
- toast, for serving
- Heat a tablespoon of olive oil in a large skillet. Add in the diced bacon and cook over medium-high heat until crisp, about 5-8 minutes. Remove the bacon from the pan with a slotted spatula and place on a plate lined with a paper towel to drain. Add the minced shallots to the hot pan with bacon grease, reduce the heat to medium, and cook until translucent, about 5 minutes. Place the shallots in another small bowl or on the plate with the bacon. Wipe out most of the grease, then add in the mushrooms and cook over medium heat for 3-5 minutes, until they start to release their juices. Add in a tablespoon of butter and cook until the mushrooms are tender, about another 3 minutes. Place the mushrooms in another bowl or on the plate with the shallots and bacon. Set aside.
- Butter the insides of 4 cocottes or oven-proof ramekins. Combine the bacon, shallot, and mushrooms and toss with half of your minced rosemary. Divide the bacon, shallot, and mushroom mixture among the the 4 dishes. Divide the 1 tablespoon of cream among the 4 dishes, then the ⅓ cup of cheese among the 4 dishes. Sprinkle a few scallions over the top of the cheese, then crack 2 eggs into each dish. Top with a bit more grated cheese.
- Preheat your oven to 375 degrees F. Fill a pan big enough to fit the 4 cocottes or oven-proof ramekins in with water, enough that the water will reach the halfway point of each cocotte or ramekin. Bring the water to a boil over high heat on the stove, then gently place each cocotte or ramekin in the water. Very carefully place the water-filled pan with the 4 dishes in it into the oven, and bake for 15-20 minutes, until the whites of the eggs are set and the yolk is still runny. If your oven isn't quite as powerful, remove the dishes from the water filled pan and place in the oven alone for the last 5-8 minutes.
- Crack fresh pepper over the top, then sprinkle with a bit of the remaining scallions and rosemary. Place each cocotte or ramekin on a plate, as they will be very hot, and serve with a piece of toast.