Tuesday, August 13, 2013

WEEKLY RECIPES: EGGS EN COCOTTE AND HONEY PUMPKIN BREAD



Several years ago, I was at a cooking class and stumbled on this book of mini-cocotte recipes and Le Creuset mini-cocotte dishes. At $24 each, the mini round dishes from Le Creuset are a tad over my budget- so I opted for an equally cute substitute from World Market. You could also use basic ramekin dishes and have the same result. The dishes can be used for sweet or savory dishes and are great for making a meal that looks fancy but is super easy!



I decided to make an egg dish- who doesn't love breakfast for dinner? I chopped up small portion of onion, spinach, fresh tomato, cooked bacon, feta cheese, and fresh dill. I sprayed the small dishes with olive oil and layered the vegetables and cheese evenly in each dish. I cracked in two eggs per serving and sprinkled with fresh ground pepper. Fill 13X9 glass pan with boiling water and gently set in dishes. Cook on 375 degrees for 20 minutes or until eggs cooked as desired.


I found this great blog with awesome recipes. I am always looking for ways to use up ingredients. With a surplus of honey and canned pumpkin, I figured why not combine the two? The results were amazing and I will definitely be adding this to my fall repertoire. It was a great compliment to the Eggs en Cocotte!

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