Baked Eggs with Lemon Basil Cream (Oeufs en Cocotte if you’re feeling French)

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We just love a good brunch. We got hooked on weekend brunches at this cute little restaurant near where we lived in Florida, but when we moved to Vermont we had a hard time finding a place close to home and started making it ourselves. Planning our wedding was a great excuse to have a weekly brunch to eat great food and sip mimosas while we worked on some project or another (we were an very DIY bride and groom and made just about everything from the invitations to the bouquets, boutonnières, centerpieces, and programs, and even wrote the ceremony ourselves).

Now we still like to make a big deal of brunch every weekend. It’s such a fun meal to play with because the possibilities are endless. The main dishes can be sweet, savory, fancy, or a big pile of just about anything. This recipe is my attempt to recreate an awesome brunch we had at restaurant called Kismet in Montpelier, VT. It’s not health food but it’s a decadent way to kick off a relaxed Saturday. The feta, cream, and egg melt together to form a smooth and rich combination that is perfect for dipping toast or crusty bread with one hand and washing down the creamy goodness with fresh juice or a cold mimosa in the other.

For each serving (make as many or as little as you’d like)

What You’ll Need:

2 eggs

2 tablespoons heavy cream (calories don’t count at brunch)

½ teaspoon lemon zest

2 tablespoons feta

4 basil leaves

¼ cup diced tomatoes

Salt and pepper to taste

Butter to grease the ramekin

How To:

Preheat the oven to 350 degrees and coat the ramekin with butter. Carefully crack one egg into the ramekin (try cracking into a small bowl first and then pouring into the ramekin to avoid shell pieces). Pour half of the cream, lemon zest, feta, basil, and tomatoes over the egg and salt and pepper to taste. Keep in mind that the feta adds saltiness so you’ll likely use less salt than you usually would on eggs. Repeat this process again by layering another egg and the rest of the ingredients. Place the ramekins into a baking dish filled about half an inch high with water and put into the oven for approximately 20 minutes if you enjoy runny egg yolks and 25 minutes if you prefer your yolks to be set. Garnish with a little extra basil if you’d like and serve with toast or pieces of baguette to scoop up every last bit of sauce.

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