May 26, 2011

Egg "en cocotte"


Instead of the usual scrambled egg and bacon, which is so typical on the brunch table everywhere, I decided to make egg "en cocotte" using inspiration from Tupperware. It is a dish, which is very, very easy and simple to make, and it incorporates egg and bacon into on single dish

Egg "en cocotte": - serves 7
  • 7 egg
  • 4 cherry tomatoes
  • 7 slices of bacon
  • 7 fresh leafs of basil
  1. Heat the oven to 200'C
  2. Cover each hole in the Tupperware silicone muffin form with one slice of bacon
  3. Break the shell on the egg and pour one egg into each bacon covered muffin hole
  4. Cut the cherry tomato into 4 part each, use 2 slices of tomato for each muffin hole
  5. Decorate each muffin form with a leaf of basil
  6. Bake the egg at 200'C for 20 minutes
  7. Cool down the egg before removing them for the muffin form
  8. Enjoy your breakfast

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