Breakfast Eggs en Cocotte
- Number of Servings: 4
Ingredients
* Cooking spray * 8 slices baguette or country bread cut into ½-inch cubes * 1 Tbsp olive oil * 1/2 cup shallots, diced * Salt and pepper to taste * 4 Tbsp fat free half-and-half * 4 large eggs * 1 Tbsp fresh thyme or chives, chopped (plus additional for serving)
Preheat oven to 375˚F.
Line a baking sheet with tin foil. Spread the bread cubes on the sheet, spray with cooking spray and toss to evenly coat. Lightly salt and pepper bread cubes. Place in oven and bake for 10 minutes tossing half way through to ensure even browning. Keep an eye on them so that they do not burn.
Meanwhile, heat oil in a small skillet over medium-high heat. Add shallots and cook until tender (about 5 minutes).
Coat the inside of 4 (8 oz) ramekins with cooking spray. When bread cubes are done, toss with cooked onion and fresh thyme or chives. Distribute mixture evenly among the 4 ramekins. Carefully break 1 egg into each ramekin on top of the bread mixture. Drizzle 1 Tbsp of half-and-half over each egg to prevent the egg from drying out while baking.
Arrange the ramekins in a large oven-proof skillet. Fill the skillet with hot water so that it comes 1-inch up the sides of the ramekins. Transfer to the oven and bake for about 15 minutes until the whites are nearly set. Remove from oven, and allow to sit for 2 minutes to finish cooking in hot dishes. Using a oven mitt or dish towel transfer the ramekins to plates and serve along side your favorite breakfast sides (hash browns, toast with jam, sausage, bacon, etc.). Top with extra chopped fresh herbs.
Number of Servings: 4
Recipe submitted by SparkPeople user MZHARRIS04.
Line a baking sheet with tin foil. Spread the bread cubes on the sheet, spray with cooking spray and toss to evenly coat. Lightly salt and pepper bread cubes. Place in oven and bake for 10 minutes tossing half way through to ensure even browning. Keep an eye on them so that they do not burn.
Meanwhile, heat oil in a small skillet over medium-high heat. Add shallots and cook until tender (about 5 minutes).
Coat the inside of 4 (8 oz) ramekins with cooking spray. When bread cubes are done, toss with cooked onion and fresh thyme or chives. Distribute mixture evenly among the 4 ramekins. Carefully break 1 egg into each ramekin on top of the bread mixture. Drizzle 1 Tbsp of half-and-half over each egg to prevent the egg from drying out while baking.
Arrange the ramekins in a large oven-proof skillet. Fill the skillet with hot water so that it comes 1-inch up the sides of the ramekins. Transfer to the oven and bake for about 15 minutes until the whites are nearly set. Remove from oven, and allow to sit for 2 minutes to finish cooking in hot dishes. Using a oven mitt or dish towel transfer the ramekins to plates and serve along side your favorite breakfast sides (hash browns, toast with jam, sausage, bacon, etc.). Top with extra chopped fresh herbs.
Number of Servings: 4
Recipe submitted by SparkPeople user MZHARRIS04.
Nutritional Info Amount Per Serving
- Calories: 181.4
- Total Fat: 8.6 g
- Cholesterol: 213.3 mg
- Sodium: 352.5 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 0.5 g
- Protein: 8.7 g
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