Wednesday, March 2, 2011

Eggs Cocotte

When it's good, it's good and when it's bad, it's really bad!  I'm not speaking of this recipe--it's very good.  No, I'm speaking of the problem I've had with my e-mail since February 19.  I've spent countless hours on the phone with my server only to be passed off to the computer folks who pass me back only to find me passed back.  Confusing?  Oh, yes!  I now have new friends at each place.  My e-mail, however, is still not working!!  I'm resting before "suiting up" and heading back into the fray.

Andrew and I have a delicious routine of heading into the Loop on the weekend.  One of our favorite spots for brunch is Cafe des Architects in the Sofitel Hotel.  We've never been disappointed with the food or the service--especially with the basket of morning pastries they bring.  The croissants, brioches and thick slices of crusty French bread are joined by several flaky fruit pastries and we always leave with a doggy bag.  Alas, Oliver receives not a crumb!

A few weeks ago, I ordered poached eggs.  They arrived on a bed of onions and potatoes in a petite casserole, perfectly poached and delicious.  When I remembered the Le Creuset cocottes that I had waiting to be used, I seized on the opportunity and tried to duplicate the dish.  I didn't attempt the poached eggs--they were too perfect and I knew mine would need practice.  Instead, I simply baked the eggs on top.

Here's my attempt at the dish.

Eggs Cocotte for Two as inspired by Cafe des Architectes

1 Tbsp room temperature butter
1 Tbsp olive oil
1 cup (or so) diced potatoes (I used fingerlings and sliced them since they were small)
1 cup (or so) diced red, green or yellow onions
2 eggs
1 Tbsp chopped parsley

Preheat oven to 350

1.  Generously butter two cocottes (or small ramekins)
2.  Heat the olive oil in a medium saute pan.  Add the potatoes and saute over low heat for about five minutes--just until starting to brown.  Add the onions, salt and pepper to taste and saute another five minutes or so until translucent.  The cocottes will only spend a short time in the oven so prepare the vegetables to your liking as they won't really cook much more in the oven.
3.  Divide the mixture between the two cocottes.
4.  Top each with an egg (or two, if you are a two-egg person)
5.  Sprinkle the egg(s) with a dusting of Parmesan cheese and place in the oven until the yolks are set but not firm, about five minutes.  They should be done to you taste.  Sprinkle with the parsley and serve immediately.