Breakfast‎ > ‎

Oeufs en Cocotte


(serves two)
4 organic eggs
1 large leek
1 big portobello mushroom
spanish chorizo
some bread 

Hot to make it

Warm up the over on 200º, chop all your ingredients (minus the eggs of course!), fry softly (no oil, butter needed and the chorizo has enough oil in its own). 

Once cooked divide into your cocottes (or ramekins) and crack 1 (or 2 eggs if you fancy and your mini cocotte is big enough) and put it in the oven for 10-12 minutes (if you want your eggs well done leave it 3 more minutes). 

Salt and pepper and enjoy with warm/toasted bread.