Otherwise known as baked eggs, this meal from France is made by baking eggs in a flat-bottomed dish, originally called a shirrer. This dish is popular in many circles as a simpler version of Eggs Benedict, owing to the ease of baking versus the notoriously finicky art of poaching.
Although normally served with toast, you can omit the bread for a bariatric-friendly meal perfect for any time of the day; you’ll be shirred to love it!
- 4 ounces sourdough bread, cut into 1/4-in. cubes
- 2 teaspoons extra-virgin olive oil
- 4 large eggs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup lower-sodium marinara sauce
- 4 teaspoons crumbled feta cheese
- 2 teaspoons chopped fresh oregano
- Preheat oven to 375°F.
- Place bread cubes on a sheet pan; bake at 375°F for 13 minutes or until browned and crisp.
- Rub 1/2 teaspoon oil into each of 4 (8-ounce) mini cocottes or ramekins to coat inside. Divide bread cubes among cocottes. Crack one egg into each cocotte. Season each egg with 1/8 teaspoon salt and a dash of pepper. Spoon 1 tablespoon marinara into each. Sprinkle each with 1 teaspoon feta. Place cocottes in oven; bake at 375°F for 12 minutes or until whites are set. Sprinkle with oregano. Drizzle with additional oil, if desired.
Serves 4. Serving size 1 cocotte/ramekin.
This recipe comes from CookingLight.