Œufs Cocotte, baked or shirred eggs are so simple and versatile, you can pretty much satisfy everyone’s taste in one pan! How often can you say you made 12 different breakfasts in one humble muffin tin?!?
We are gearing up for Tropical Storm Chaba here on the island, so I’m trying to plan as though we won’t have power…most likely, we’ll keep our power AND I will have an abundance of prepared food on hand! Thank goodness it’ll all freeze well! Stay safe wherever you may be – may you have love in your heart, good food on your table and friends and family to share it with- v
- 12 fresh eggs
- Ham, turkey, bacon of choice
- Good quality tomato sauce (I used homemade)
- Veg of choice, sliced thin, optional
- Kosher salt and pepper to taste
- Crushed red pepper flakes, optional
Preheat oven to 425. Spray standard muffin tin with nonstick spray; line each cup with meat, pushing down to creat a cup for your egg. Crack one egg per meat cup; place vegetables on top, if using, sprinkle with herbs, salt and pepper. Top with spoonful of tomato sauce then sprinkle grated cheese over top. Bake for 18-25 minutes, or until eggs are cooked to your liking.
Alternately, you can scramble the eggs and pour into meat cups, bake as directed above. You can omit meat all together, and line muffin cups with shredded vegetables: potato, carrots, butternut squash, used separately or tossed with finely diced onion and pressed into cups. You can also use a ramekin, using two eggs per cup… Endless possibilities!
Enjoy – v