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Skillet Baked Eggs for Brunch

Skillet Baked Eggs

I was fortunate to attend the Go Savor Culinary Retreat last month, and one of the tasty treats we enjoyed for breakfast were these incredible Oeufs en Cocette {otherwise known as skillet baked eggs} But oeufs en cocette sounds so much more glamorous, no ; ) They’re fantastic for breakfast or brunch and are perfect portions when prepared in these mini cast iron pots.

Other than being quick and delicious, the beauty of these is you can use up whatever bits and pieces you have in the refrigerator. Today’s version I made with minced onion, asparagus {leftover from my ASPARAGUS BAKED IN A PAPER BAG}, cherry tomatoes, herbs and Jarlsberg cheese.

But feel free to mix things up and use what you have and  like. Once you’ve added your choice of ingredients you’ll crack in the eggs, add cream, season and set it under the broiler. Cooking time will depend on how you like your eggs. Less for a more runny egg and more for a completely set egg. Start to finish you should be enjoying yours in under 10 minutes.

Oeufs en Cotte {Skillet Baked Eggs}
What you’ll need:
2-3 tablespoons vegetables of choice, chopped into bite size pieces
1/2 tablespoon fresh herbs – roughly chopped
1 tablespoon cheese – grated
1 tablespoon heavy whipping cream
2 fresh eggs
salt/pepper

What to do:
1. Preheat your broiler to high.

2. Spray your mini cast iron pan with cooking spray, or rub well with butter. Add vegetables of choice, Sprinkle herbs and cheese on top.

3. Using your fingers, make two separate nests. Crack one egg into each nest. Add cream. Season with salt/pepper.

4. Bake for approximately 4-6 minutes or until eggs are at your desired doneness. CAREFULLY remove from oven as cast iron will be extremely hot.

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