Children will enjoy helping you to prepare this simple dish for breakfast, brunch, lunch or even dinner. It really is just eggs baked in ramekins (hence the flash French name "en cocotte"), but you can easily add grated cheese, cream, bacon, mushrooms and parsley to jazz it up a bit.
Children will also have fun eating their egg straight out of a little kid size dish, with a bit of toast on the side. Isn't this just the perfect Mother's or Father's Day "breakfast in bed" recipe? Yes, please.
Ingredients 4 eggs
1/2 cup cream
1/2 cup grated cheese (optional)
1/2 cup finely chopped parsley (optional)
Ingredients for Eggs en cocotte
Place the grated cheese and finely chopped parsley (and bacon and mushrooms if you wish to make it really gourmet) in the base of each individual ramekin dish.
If possible, this is a great opportunity to allow the children to help you crack their very own egg into their individual ramekin or mini dish (we used simple Chinese tea cups and it worked a treat).
Crack the eggs into ramekins
Cover the eggs with aluminium foil and sit them in a simmering water bath on the stove top or in a baking dish half filled with water in a moderate oven, until they are just cooked (around 10 - 12 minutes) and still slightly soft.
Cover the eggs with foil and simmer on the stove top
Gently remove the ramekins from the water bath and add fresh cream on top of each one.
Add fresh cream to the top
Serve on an individual plate with toast on the side. Children will really enjoy eating the egg straight from the dish and it makes for a tasty and healthy snack too. Enjoy.