We are almost down to the last box to unpack. The kitchen is in fairly good order except for the herbs and spices. There is a large, shallow drawer that, I'm sure, is meant to hold those bottles. I need to get to The Container Store for the drawer organizer to hold them in place. Soon! In the meantime, we are having the simplest of meals.
Eggs Cocotte came to mind after hearing on the weekend news that a suspected arsonist had set four fires in different areas of Chicago's Sofitel Hotel. Thank goodness no one was injured. Cafe des Architectes, located in the lobby, is a favorite of ours for Sunday brunch. So, happy in the fact that all was well and it was Father's Day, I made the little casseroles for brunch to celebrate. These also make a delicious light supper.
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
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.