Baked Eggs in Ramekins with Collard Greens

baked-eggs

Last weekend I made this recipe for “Oeufs en Cocotte” out of Julia Child’s “Mastering the Art of French Cooking”.  It was a perfect, decadent weekend brunch meal, I didn’t need to really eat the rest of the day.

I sauteed some chopped collard greens in bacon grease for the base of the ramekins and then sprinkled the fried bacon on top for a crunchy garnish.

  • Preheat the oven to 375F
  • Butter or grease ramekins
  • Add 1 Tbsp of cream (and any other base ingredients like collard greens, spinach, chard, etc)
  • Set the ramekins in a pan filled with 3/4 inch of boiling water and wait for cream to warm up
  • Break an egg (or two) into the ramekins and add a splash of cream
  • Set the pan in the oven until the white is just set, but the egg is still jiggly, 7-10 minutes (mine took about 10 min)
  • Salt and pepper and serve immediately!

We had toasted whole wheat challah slices for dipping on the side.  It was so rich and dreamy.  Next time I will probably scale back on the cream, make it slightly healthier…

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One Response to Baked Eggs in Ramekins with Collard Greens

  1. Holly says:

    You’re 2 for 2 🙂 I made this yesterday for the boy in my attempt to find something “interesting” things to do with eggs and it was rather awesome. Thank you for the great suggestions! Hope Argentina is great, but I’m excited for you to get back to writing.

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