Baked Eggs
Called en cocotte in French or shirred eggs, these baked eggs are cooked in individual dishes. Add a little flavorful ham, salami, turkey or smoked salmon to the bottom of each, goat cheese to the top.
2 tablespoons butter unsalted
2 slices turkey or smoked salmon, finely chopped
6 eggs
salt and pepper to taste
4 ounces goat cheese plain, thinly sliced when from a log
2 tablespoons parsley chopped fresh
1. Set the oven at 350 degrees. Have on hand 6 ramekins or custard cups ( 1/2-cup capacity) and a small roasting pan. Bring a kettle of water to a boil.
2. Butter the ramekins or cups generously. Add the ham or salami. Break an egg into each cup. Sprinkle with salt and pepper. Add goat cheese to each dish to cover the tops (it's OK if the cheese crumbles). Set the dishes in the roasting pan and pour in enough boiling water to come halfway up the dishes.
3. Bake for 15 minutes or until the whites set (the tops will puff a little).
4. Sprinkle with parsley and set each on a small plate.
5. Serve with small spoons.