Saturday, October 17, 2009

Saturday Brunch :: Eggs en Cocotte & Roasted Sweet Potatoes






Hope you are enjoying the weekend!  I am getting ready for a busy day!  We are having friends over for both brunch and for dinner. Yes, twice in one day!  I can't wait... it's freezing here in NYC (40's in October!) so I can't imagine anything better than staying in and cooking.  :-)

So first: breakfast!

Our friend E. has her wonderful friend Simon visiting from London.  They stopped by for brunch on their way to the MOMA this morning.  With 3 dozen farm fresh eggs from our CSA last week, I decided to make Eggs 'en cocotte'.  This is a classic french dish where eggs are baked individually in ramekins in a 'bain marie'  in the oven until the white is no longer runny.  You can top them with cheese or veggies (whatever you think of!) and serve with toast for dipping.  I paired it with sweet and savoury rosemary roasted sweet potatoes.   What a yummy way to start the weekend... with friends and plenty of food!

Ok, so on the BRUNCH MENU:
- English Breakfast Tea (of course!)
- Scones with clotted cream and strawberry jam (I ♥ freezing scones... fresh scones whenever you crave them!)
- Roasted Rosemary Sweet Potatoes
- Eggs 'en cocotte' with whole wheat bread toast
- Plenty of crispy Bacon

Oh ps:  I was, of course, very embarrassed to serve Simon my scones , but A. finally convinced me.  So into the oven they went:  Raisin and Lemon Zest scones with clotted cream.  Well, he seemed to really, genuinely enjoy them ... or at least was not completely offended with my attempt at this British classic, phew!  :-)  



EGGS EN COCOTTE (1 per person)
2 Eggs 
1 tablespoon buttermilk (or whole milk)
Sprinkling of cheese
Salt & Pepper
Fresh Chives, chopped
6-8 oz ramekins

Preheat the oven to 350F.  Butter the ramekins.  Sprinkle cheese into the ramekins (about a tablespoon).  Crack the eggs into the ramekin, being careful to keep the yolks whole.  Pour the milk on top of the eggs.  Do not mix.  Sprinkle with more cheese if desired, salt and pepper, and chives.

Place the ramekins in an oven dish.  Fill the dish with water, enough that it covers at least half the ramekin height.  Place in the oven and bake for 15-20 minutes, or until the eggs are cooked.  Serve with toast cut in strips for easy dipping!  





ROSEMARY ROASTED SWEET POTATOES
3 Sweet Potatoes, peeled and cut into 1/2" squares
2 springs of rosemary
Olive Oil
Kosher Salt
Pepper



Preheat oven to 400F.  Line a large baking dish with parchment paper (for easy clean up!).  Add the sweet potato pieces.  Sprinkle with olive oil, salt, and pepper and add the rosemary springs.  With your hands mix the potatoes to make sure they are all coated.  Don't worry if the rosemary starts to break.

Place in the oven and cook for 30 minutes or until the potatoes are tender.

Enjoy!

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