Egg en Cocotte

Serves 10-12
by Tenina Holder

What’s better than a buffet breakfast you didn’t have to cook yourself? Basically not much, but these are pretty amazing and can be pre-made well in advance. I LOVE THEM and they usually feature at any breakfast for loads of people if I am asked to bring anything. So get your ramekins sorted, (decent size is easier to handle) and get cracking!! Perfect for Easter! (Or any special breakfast for that matter.)

Eggsellent.

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Need

  • Ham slices
  • Smoked salmon slices
  • Baby spinach leaves as needed
  • 1 egg per ramekin or serving
  • Cream as needed
  • Freshly cracked black pepper to taste
  • Pink Salt Flakes to taste BUY
  • Swiss cheese, finely grated
  • 1L water for steaming

Do

1  

Line each ramekin with either ham, smoked salmon or baby spinach and place into Varoma dish and tray. Crack an egg into each ramekin and add a dash of cream to each. Season well and top with a little of the cheese.

2  

Place water into TM bowl and set Varoma in position.

3  

Steam eggs 10 min/Varoma/speed 3.

4  

Meanwhile, preheat oven with grill function to 200°C.

5  

Transfer each ramekin to an ovenproof tray and bake further 10 minutes or until golden and fragrant. Serve hot.

More

You can make these ahead of time completely, right up until the grilling time. Keep the covered and refrigerated, and then grill to taste.

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