Diary of a Dying Nation (@DiaryofaDyingNation)

Individual Baked Eggs (oeufs en cocotte) *Like omelettes, this is much more of a weekend or brunch dish as opposed to an everyday breakfast, but I wanted to include it just because I love the name of this dish (so much fun to say!). It’s a great, easier alternative to soft-boiled eggs with toast soldiers for breakfast and it’s also easy to customize.* ½ T. unsalted butter, for greasing ramekin 3 cherry tomatoes, cut into quarters 2 T. heavy (35%) cream 1 tsp freshly grated cheese of your choosing 1 large egg 1 tsp. freshly chopped basil Flaky sea salt, for seasoning Freshly ground black pepper, for seasoning Thin slices of bread, for dipping Preheat the oven to 425˚F. Generously grease a ½ c. ramekin. Place the tomato quarters in the ramekin and pour the cream over them. Sprinkle the cheese on top of the cream and tomatoes. Crack the egg over top, being careful not to break the yolk. Bake for 10 - 12 min., or until the egg white is cooked. The yolk will still be runny. Sprinkle the fresh basil over the top of the ramekin, season with salt & pepper and serve with thin slices of bread for dipping. Note: This is an excellent recipe for beginner cooks. They’ll practice greasing ramekins, chopping tomatoes, measuring cream, cracking eggs, chopping basil leaves (they can do this with kitchen scissors too), grating cheese and assembling their dish from start to finish. #Breakfast #Eggs #BakedEggs #IndividualBakedEggs #OeufsenCocotte #MakeThis https://www.cbc.ca/life/food/mardi-michels-individual-baked-eggs-1.5046828