Brunch!

Brunch is something I look forward to every week.

Each and every week.

I am mad crazy about brunch. So mad crazy about avoiding brunch lines at some of my favorite restaurants that I will start working on prepping the food on Friday. Whoa?! Yup. I like to parboil my taters, throw a marinade on em and let me sit in the fridge before I put em under the broiler on Sunday morn. 

Some people make soup at the end of week with the veggie leftovers, for me, by the end of the week I am thinking about how to make it into a tasty Sunday feast. 

One of the easiest things to do is Oeuf Cocotte.

Simple and quick.

It’s eggs baked with cream and whatever, literally whatever else such as tasty veg, meats, or cheese that might be hanging out in your fridge. Plus it really makes you look good when company maybe stopping by on their way to the festivities. 

Oeuf Cocotte.

some salt and pepper, 1 tbsp of cream, and 1 egg per oven safe bowl/ramekin. I personally enjoy the 2 egger sized serving. 

Preheat oven to 350. Fill the bottom of the ramekin or bowl with cream, some folks grease the bowl with butter, meehhh, it will be just fine if you don’t. Add cream and whatever else you may like such as  cheese, (chevre is a personal favorite), and/or any precooked veg or meat you may want. Add the eggs(s), some S&P, some spice. Then have larger dish already filled a 1/3 of the way with water and set your oeufs in a bowl inside of the larger dish filled with water. Carefully slide this potential hot mess into the oven and bake for 8 to 10 mins. 

Viola! Super, super easy! 

In the mean time, your hash has only has a few minutes under the broiler, after the eggs have been baked, till it all comes out together, beautiful, and on time. No cold eggs here, baby.