The Working Class Foodies' Cookbook by Rebecca Lando

Author:Rebecca Lando [Lando, Rebecca]
Language: eng
Format: epub
ISBN: 9781101609927
Publisher: Penguin Group US
Published: 2013-06-04T04:00:00+00:00

Note: Don’t have buttermilk? Whisk 1 to 2 tablespoons lemon juice into 1 cup plus 1 tablespoon whole milk and let clabber (curdle) for 10 minutes.

EGGS EN COCOTTE WITH

TOMATO AND SHALLOT

Eggs en cocotte are an exercise in egg Zen: You can walk away. You don’t have to babysit them to make sure they don’t go from raw soup to rubbery nothingness in the blink of an eye. It’s okay; you can even make eggs en cocotte while the coffee’s brewing.

Even better, eggs en cocotte are a perfect brunch dish because they can be made in batches large or small. Not only that, but each serving is also self-contained and “mix-ins” can be individualized. With a big pile of buttered strips of toast to dip into the lusciously oozing yolks, eggs en cocotte are an elegant and luxurious way to start the day. Even on those days when you just can’t fathom doing anything more intense than catching up on your movie queue on the couch. Basic eggs en cocotte is all well and good, but this variation is hands-down my favorite and it’s hardly any extra work.

Serves 4; multiplies easily

3 tablespoons olive oil

1 shallot, minced

1⁄2 cup whole cherry or grape tomatoes, halved

Salt and freshly ground black pepper

4 tablespoons plain thick yogurt, crème fraîche, or sour cream

4 large eggs

1⁄4 cup shredded mozzarella cheese (preferably smoked mozzarella)

1. Preheat the oven to 425ºF. Wipe the insides of 4 ramekins or custard cups or 4 holes of a muffin pan with the oil. Spread 1 tablespoon shallots and 3 or 4 tomatoes over the bottom of each ramekin and season with salt and pepper.

2. Pop the ramekins into the oven for about 8 minutes, until the tomatoes have burst and released some of their juices. Remove the ramekins from the oven and arrange them in a 9 × 13-inch baking dish. Add enough hot water to the dish to come halfway up the sides of the ramekins, creating a bain-marie.

3. Spread 1 tablespoon per ramekin of the yogurt over the tomatoes and shallots. Break an egg into each ramekin and top with a good pinch of mozzarella. Season with salt and pepper and bake the eggs for 10 to 12 minutes for loose yolks, 15 to 20 minutes for medium-set yolks, and up to 25 minutes for fully set yolks. Serve with buttered toast sliced into batons.

PRICE BOX

Shallot: 50¢

Tomatoes: $1.25

Yogurt, crème fraîche, or sour cream: 40¢ to $1.80

Eggs: $1.40

Mozzarella cheese: $1.75

Total price: $5.30 to $6.70; per person: $1.33 to $1.68

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