It’s been awhile….

I cannot believe it’s already the middle of May!!!  Time has simply flown by, and we’ve all been too caught up in life to update this blog – for that we’re sorry.  On a brighter note, Katie, Fiona, and I, managed to survive our last final exams/papers/projects of our undergraduate careers and graduated.  That’s right, all three of us are officially (I suppose it’s not actually official until we get our diplomas, but still) COLLEGE GRADUATES!!!!!!!  In addition to that, Katie and I had to deal with closing and moving, and Fiona is currently traipsing about London kicking ass interning for a PR firm.  Life has certainly been busy.  To attempt to make up for the absence, here’s a quick recipe for oeufs en cocette (baked eggs):

Oeufs en Cocette with Spinach, Parmesan, and Roasted Tomatoes

(makes 1)

  • handful of cherry tomatoes
  • 1 large egg
  • 1/4-1/2 onion chopped, chopped
  • 2 cloves garlic, minced
  • 1-2 teaspoons herbs of your choice (I used basil)
  • handful of spinach
  • 1/4 – 1/2 cup grated parmesan
  • olive oil/butter
  • salt and pepper
  • ramekin (I think mine was 5 ounces)

Preheat oven 350F degrees.  Place cherry tomatoes on a foil lined baking sheet, lightly drizzle with olive oil and season with salt and pepper.  Roast tomatoes for 15-20 minutes or until squishy.  Meanwhile, heat a small drizzle olive oil in a skillet and saute onions until translucent.  Add spinach and saute until spinach is slightly wilted.  Add garlic (and any fresh herbs, I used basil) and cook for about 1 minute.  Remove from heat, pour mixture into bowl and mix with Parmesan cheese, and season with salt and pepper to taste.

Grease bottom and sides of ramekin with butter, place a few roasted tomatoes in the bottom.  Place spinach/Parmesan mixture on top of tomatoes.  Crack an egg on top of this mixture and sprinkle with salt and pepper to taste.

Set ramekins in a water bath (pour enough hot water into a dish until it comes halfway up the ramekins), place in oven and bake for 10-15 minutes or until egg is cooked to your liking (I’m not a huge fan of runny eggs so 15 minutes usually ensures they’re set).  

Enjoy with some buttered toast and a cup of tea.  Simply delicious!!!!

The beautiful thing about oeufs en cocette is you can really make it to your liking.  The above recipe was adapted from one that used swis chard, and thyme instead of spinach and basil, and I never measure anything.  I’ve also used a bit of Gorgonzola cheese when I’ve made it, and have omitted the spinach entirely and used more basil.  For more inspiration check here and here.

Happy Eating!

-Tope

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