Nothing is more perfect as a light weekend breakfast than Creole Eggs Cocotte. And now that the pendulum has swung back to a place where conventional nutritional wisdom is allowing us to eat the entire egg it’s time to indulge in its creamy goodness.
To prepare you will just do a quick buttering of the ramekins, plop in the cream cheese or boursin in the bottom with optional add ins such as crab meat or crumbled bacon, and top with whatever is your favorite cheese. Aged Gruyere and goat cheese are my favorites but you will no doubt have your own so start experimenting!
Next you’ll crack in the egg and drizzle the heavy cream around the sides. Place in an oven proof dish which you’ve covered with a folded towel and carefully pour in warm water to the depth of about an inch or two.
Put in a 350 degree oven for as long as it takes to bring the yolk to the desired degree of density. For some people that will be runny and for others it will be harder. Just remember that ovens have their quirks and my 350 may take more or less time than yours. Which is a nice way of saying ‘Keep Watch.’ After you’ve made them a few times you’ll know the exact amount of time but at first it’s a good idea to check for doneness by jiggling the pan after a few minutes. And if you like runny yolks you can do what our English friends do by slicing the toast in to dipping strips called ‘toast soldiers.’
Soldier or civilian your tangy cream cheese enhanced egg and toast are best accompanied by a light salad which will give you all the energy you’ll need for a relaxing weekend.