To ease the pain of summer and long days at the beach ending, I comforted myself with autumn themed Le Creuset accessories. I found this fabulous small pumpkin cocotte that has brought me an unhealthy amount of joy. My husband is pretty smart and realized how he could perpetuate that happiness… he bought me a few more pumpkin cocottes. Now he is rewarded by enjoying all the new fabulous things I am making in this super cute stoneware! Please make these eggs en cocotte for brunch someday soon so that you can experience some of this joy. It is extremely simple. Put some delish ingredients into your small stoneware or ramekins, add eggs, bake. Some other ingredient ideas: asparagus, spinach, potatoes, bell peppers, tomatoes, mushrooms, sausage. You can (and should) use pretty much whatever you have in your kitchen.
Depending on the diameter of your ramekins or cocottes, you may need extra egg white to cover the surface. These pumpkins hold 12 oz, they are on the larger side. You can use any size that you have, adjust the ingredients accordingly. If you are using more traditional cocottes, these likely hold 6-8 oz and this recipe will serve 8 people. Caramelizing onions can take some time, but it requires very little of your attention. Let them work there magic on the stove while you work on something else. I am not going to lie, I did not caramelize onions just for this breakfast dish. I caramelized a huge amount of onions in the morning and made french onion soup for a freezer meal. Serve this particular version of eggs en cocotte with Saint Hilaire Cremant. It is my go-to affordable but classic sparkling wine for brunch.
Eggs en Cocotte
8 large eggs
5 pieces bacon, cut into quarter inch slices
1 tbsp butter plus more for the cocottes
2 medium sweet onions, sliced into 1/4 inch half moons
1/2 tbsp brown sugar
1/2 cup cheddar cheese
Freshly ground black pepper
Place sliced bacon in medium skillet over medium heat and cook until it is barely crispy, approximately 8 minutes. Add 1 tbsp butter to the skillet.
Place sliced onions in the skillet and saute over low-medium heat. Cover with lid and leave them for 15 minutes, do not touch them! Remove the lid, add the brown sugar and a pinch of salt. Continue to caramelize the onions for 15-20 minutes more until they are brown and taste sweet.
Preheat the oven to 350 degrees.
Coat the inside of four cocottes or ramekins with butter. Layer the bacon on the bottom. Place caramelized onions over the bacon, sprinkle with cheese. Crack two eggs into each, add extra egg white as needed to form an even layer.
Bake for 15-20 minutes until the whites are just set. Serve with toast.
This is a Bubbly Kitchen original recipe.