Eggs en Cocotte

Eggs en Cocotte (for two)
  • 1 tablespoon, plus 1 teaspoon butter
  • 3 medium-sized mushrooms, such as cremini, diced
  • 1/4 cup diced onion
  • pinch ground thyme
  • 1/4 cup grated cheese
  • 4 eggs
  • 2 tablespoons cream or Greek yogurt
  • 4 tablespoons diced prosciutto
  • 1 teaspoon dried parsely
  • salt and pepper
 Bring a kettle of water to a boil and preheat the oven to 375 F.  In a medium skillet, melt 1 tablespoon of butter over medium heat.  Add the mushrooms, onions and thyme.  Season with salt and pepper.  Saute until soft and nicely browned.

Take the remaining 1 teaspoon of butter and grease the inside of two individual ramekins.  Sprinkle the grated cheese in the buttered ramekins, pressing against the bottom and sides.  Divide the onions and mushrooms between the two ramekins.  Carefully crack the eggs into the ramekins, without breaking the yolks, two per ramekin.  Top the eggs with the cream, milk or yogurt.

Set ramekins inside a baking dish; pour the boiling water into the dish (not into the ramekins) so that the water comes halfway up the sides of the ramekins.  Bake at 375 F for 20 minutes, or until the yolks are set.

While the eggs are baking, saute the prosciutto (no extra butter or oil needed) until browned and crispy; set aside to drain on a paper towel.

Carefully remove the baking dish from the oven; lift the ramekins from the water bath and wipe the bottoms dry.  Set on a plate; top eggs with prosciutto, parsley, and freshly cracked salt and pepper.  Serve with toast.

Original Blog Post: