Egg Cocette

I recently read one of Suzy’s posts about making baked egg cocettes, and since we had just gotten fresh eggs from some friends, this seemed like the perfect dish to make.

I modified ours to use some of the vegetables we already had. I sautéed some chopped potatoes until they were soft, then added in some spring onions and bacon, because bacon makes everything good. I added spinach into the pan until it wilted and put all of the vegetables into the bottom of two small dishes. I cracked two eggs into each dish and topped them with fresh cut herbs before pouring on about half a cup of half and half. I baked ours at 350, a little on the longer side, around 25 minutes because I do not like runny eggs. We topped them with salt and pepper and some chives, and it made for a delicious dinner!

I have some asparagus in the fridge now, and I’m thinking that would make a really nice vegetable base for the next cocettes we make.

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