A couple of years ago I went to Bicester Village and went a little overboard in the Le Creuset shop. I’ve always loved the heavy casseroles and started imagining myself as a kitchen princess casually whipping up incredibly sophisticated dinners. I ended up settling for the cocottes – the miniature versions – exclaiming loudly: “I’ll use these AAAAALLL the time! You’ll see!”
My 6 cocottes have been taking pride of place on top of my extractor hood. I store salt and sugar in a few of them. Occasionally guests will notice them and tell me how much they love those. I once photographed jewellery in them. That’s pretty much the extent of their usage so far. So this morning I fancied cooking a nice brunch – I had eggs but not much else. I did a little research and stumbled upon a recipe for baked eggs. I’ve poached, scrambled, fried, boiled eggs, but never baked them before. I also didn’t have the right ingredients, but figured I could just use my own leftovers and see how it worked. It was fingerlickin’ awesomely delicious, takes absolutely no skill to make and on top of that, it looked pleasing to the eye.
The possibilities with baked eggs are endless – and a perfect way to get rid of leftovers in the fridge, anything goes. I already have some ideas for my next ones… bring on next weekend!
Eggs en cocotte with Mushrooms, Chorizo and Spring Onions
Chorizo (or bacon, or ham, or anything you fancy)
Salt / Pepper / Parsley to garnish
1: Preheat oven to 200°
2: Chop mushrooms, onion and chorizo in small pieces and sautée in pan. I used no oil or butter as the grease from the chorizo does the trick. When everything is nicely cooked transfer into cocotte
3: Crack an egg on top of the mixture, add some salt and pepper and pop in the oven for 10 minutes (or until baked to your liking)
4: Garnish with a bit of parsley and dig in!