baked eggs in pots - Travels for Taste

Of all the crazy boxing day sale shopping I am most happy with what I found for my kitchen (of course!). Amongst a few things the best buys are a massive Denby cast iron crock pot which doubles up as a slow cooker and I plan to use it real carefully,maybe even pass it down as a family heirloom, and then there are the beautifully dark burnt orange mini cocotte from Le Creuset. I couldn’t think of a better way to inaugurate the cute mini cocottes than by making baked eggs.

I created this recipe for Baked eggs and decided to give it a twist with laying a base of wafer thin potatoes, they give this dish a whole new dimension and are like a secret surprise at the bottom of this miniature stockpot of goodness!

Smoky Chorizo and chives Baked Eggs in pots

Manjiri Chitnis

Print Recipe

Prep Time 10

Cook Time 20

Course Breakfast

Cuisine Fusion

Servings 2 people

Ingredients

5 Eggs
2 large tsp Cream Cheese
1/2 Red Onion finely chopped
4 Spicy Chorizo Sausages chopped
5 – 6 Chestnut Mushrooms
2 tbsp Butter
2 tsp Red Chilli Flakes
1/4 Potato thinly sliced
2 tsp Olive Oil
A small bunch of chives finely chopped
Coriander to season
Sea Salt
Freshly Cracked Black Pepper

Instructions

Beat the eggs in a large bowl and add the cream cheese, finely chopped chives,the chopped mushrooms, finely chopped coriander, sea salt and red chilli flakes
In a saucepan add the oil and sautee the red onion till they go soft and juicy and then add the chopped sausages, and cook on a low flame for not more than 2 minutes
Grease the mini cocottes and place the potato slices at the bottom, add the red onion and sausage mixture and then pour the egg mixture on them
Pre-heat the oven to 220° C and place the mini cocottes on a tray, bake for the first 10 minutes withlid and then wait for 5 minutes then open the oven and bake again for 15 minutes without lid

It’s super to watch the egg puff up and form the most perfect brown crusty top.I spent so much time getting the setting right that they collapsed by then – gaaaahhh! but still I am so happy with the results of this taste experiment!Serve with hot buttered toast and a large pot of English Breakfast tea.

This is the perfect indulgent breakfast for a Sunday morning, you could prepare the pots at night if you want to make them in large batches for a big weekend brunch.Simply cover and store in the fridge with lids on.