Eggs are a weekly feature in my menu planning. Not only are they a quick and easy supper option and nutrionally SUPER, they are totally kiddo friendly too.
Our family faves are scrambled or boiled with marmite soldiers particularly after a long day of activities when bed time is beckoning. However on occasion, when I remember just how good they are, I make oeufs en cocotte… Simply put, eggs in pots.
On this occasion, I had some leftover veggie Mexican beans in the freezer. So, having warmed them through, into the little individual Le Crueset they went. I cracked an egg over the top and then popped the dish in a pre-heated oven at 190c or 375f for 15 minutes.
Choose a good bread to toast, cover in butter and cut into fingers.
When the pot comes out of the oven, the white should be just set and the yolk still runny.
I like this one because of the bold flavours and good veggie portions in the base, but you can really diversify with ingredients… Smoked haddock and chopped spinach in white sauce, then topped with the egg for example.
If you are ever in South West London, drop into Gazette Brasserie in Balham, for a delicious Cocotte Meurette. Now that is a real treat!