Baked Eggs en Cocotte with Basil

Name: Baked Eggs en Cocotte with Basil
Total time: 25 min
Yield: 8
Ingredients: 8 tsp. extra-virgin olive oil; 8 large eggs; 4 tbsp. unsalted butter; salt; Freshly ground pepper; 1/4 c. chopped basil; Buttered, toasted whole wheat or white bread

Published: Apr 16, 2011

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Yields:

Total Time:

25 mins

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These baked eggs topped with melted butter are Piero Incisa della Rocchetta's go-to breakfast. The dish was also a favorite of his grandfather Mario, the founder of Italy's world-famous Sassicaia winery in Tuscany.

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Directions

1. Step 1Preheat the oven to 350 degrees F. Coat the bottoms and sides of eight 4-ounce ramekins with 1 teaspoon of olive oil each. Arrange the ramekins around the sides of a roasting pan and crack 1 egg into each one. Top each egg with 1/2 tablespoon of butter and season with salt and pepper. Pour enough boiling water into the roasting pan to reach halfway up the sides of the ramekins.
2. Step 2Bake the eggs in the oven for about 15 minutes, turning the pan halfway through cooking, until the yolks are runny and the whites are just firm. Garnish the eggs with the chopped basil and serve right away with buttered toast.
  
  Looking for more breakfast recipes? Start the day with one of our French toast recipes, easy quiche recipes, or breakfast casserole recipes that feed the whole family.