Love Me Some Eggs - Eggs en Cocette

I love eggs. I can probably attribute this to my dad who loves eggs just as much as I do. When I was little and my mom was in Taiwan for the summer, it was the pops and me alone for an entire summer. Pretty fantastic - from getting Burger King Whoppers, learning to sing Taiwan music in the car to having eggs for breakfast, lunch or dinner, it was a pretty memorable two months. He'd put eggs in soup, pan fry eggs for dinner, add an egg to an onion pancake for breakfast.

So I found this recipe from Cooking Light and immediately made this the next morning for brunch. It reminds me of a dish my mom would make for lunch - a salty steamed egg custard that served as a side dish when she'd make rice porridge. Hrm, I need to ask her how for that recipe!

So what is Eggs en Cocette. Baked eggs with cream where the yolks is warm and deliciously runny. Why do you need to have runny yolks? So you can dip your toast and sop up all the goodness! Ack, so good.

These things are popular! Not only did Wednesday Chef make a recent post, Liz Chuk also mentioned how delicious this would be. Too bad our BFs don't appreciate the goodness of such a decadent dish. Le sigh. It's okay, more for us! Wednesday Chef had a good idea to add in some veggies to the dish so I will try that next time. I made one slight adaptation to this recipe and cut down on the butter.

Simple Baked Eggs
Need: 6 oz ramekins (one per serving but I was able to eat two!)
Butter
2 large eggs
S&P
2 tsp heavy cream
fresh grated parmessan cheese

1. Preheat oven to 350.
2. Rub the inside of the ramekins with butter (take 1/2 tablespoon cube and lightly rub). I tried to use as little as possible. Sprinkle a tad bit of parmessan cheese at the bottom then carefully break the egg into the ramekin making sure not to break the yolk. Add a pinch of S&P (be care on salt especially if you add the cheese which has its own amount of saltiness) and a teaspoon of cream. Sprinkle a tad more cheese on top. 3. Put the ramekins into a deep baking dish and fill the baking dish with hot water until it comes up half way of the ramekins. Bake for 20-25 minutes. Enjoy! Serve with toast so you can sop up the runny goodness of such dish!