Italian Sun Dried Tomato Eggs en Cocotte
Overview
Make mornings simple with this easy oven-baked recipe for Eggs en Cocotte. Fresh basil and sun-dried tomatoes accompany hearty eggs and crispy pancetta for a morning delight worth waking up for. This flavorful dish boasts a creamy texture that perfectly complements the salty pancetta.
Total Cook Time: 30 minutes
Serves: 4
Gluten Free
Bella Product Used:
Sun Dried Tomatoes with Italian Basil Julienne-Cut (Resealable Pouch)
Ingredients
- ½ c pancetta
- 4 tbsp Parmesan cheese
- 4 tbsp Bella Sun Luci Italian Basil Sun Dried Tomatoes
- 4 tbsp fresh basil, chiffonade
- 4 tbsp heavy cream
- 8 whole eggs
- 1 tbsp salt
- 1 tbsp pepper
Directions
- Preheat the oven to 350°F and move the rack to the center position.
- Begin by boiling 1 quart (32 ounces) of water in a kettle or small pot.
- Heat a medium non-stick pan to medium-high heat. Add the pancetta to the pan and fry until golden brown. Remove from the pan and place on a paper towel-lined plate.
- Prepare your ramekins by lightly buttering the sides of each dish.
- Place equal parts pancetta in the base of each dish followed by Parmesan cheese, sun-dried tomatoes, and fresh basil.
- Splash the heavy cream over the top of the ingredients in the ramekins, followed by two eggs each. It is important that the egg yolks remain intact for perfect presentation.
- Top the eggs with a pinch of salt and pepper, followed by additional Parmesan cheese.
- Place the lids on all the completed ramekins and nestle them into an oven-safe dish. Add the boiled water until the water line reaches halfway up the sides of the ramekins. Carefully transport the baking dish into the preheated oven and cook for 18-25 minutes.
- Garnish with additional sun-dried tomatoes and fresh basil. Enjoy warm alongside a piece of buttered toast.
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