Eggs En Cocette – 2 Ways!
By: Please Add Bacon
Published: Monday, December 6, 2010 - 4:53pm

Ingredients




4 eggs
1 cup heavy cream
1 andouille sausage (finely diced)
1/2 small potato (finely diced)
salt (to taste)
pepper (to taste)
oregano (to taste)
2 tablespoons grapeseed, vegetable, or canola oil
2 tablespoons finely diced onion
2 tablespoons grated parmesan cheese

Preparation

1 Preheat the oven to 400. 2 Add 1 TBSP of the oil in a pan and heat medium-low until shimmery. Add the diced sausage and cook for about 10 minutes, stirring regularly. 3 Remove, and add to the bottom of 2 ramekins about 1/4″ or so each ramekin. 4 Add 1 TBSP of the oil in a pan and heat medium-low until shimmery. Add the diced potato and onion and cook for about 10 minutes, or until cooked. 5 Remove, and add to the bottom of 2 ramekins about 1/4″ or so each ramekin. 6 Carefully crack an egg in each ramekin, trying not to break the yolk 7 Sprinkle a pinch of salt and pepper over each yolk 8 Carefully pour some cream in the ramekin, over the whites of the egg (avoid the yolk), and fill just to the line of the ramekin (about 1/2″ from the top) 9 Sprinkle some cheese over the top of each ramekin 10 Sprinkle some oregano over the top of each ramekin 11 Place the ramekins on a cookie sheet and place in a preheated 400 degree oven for 10 – 15 minutes, or until the cheese is slightly brown and the cream has slightly risen and is slightly bubbling 12 Remove, and enjoy.

About


A delicious and savory assortment of eggs cooked individually in cream in a small ramekin