An egg en cocotte is an egg cooked individually in cream or butter in a small ramekin. In this version, I did without the cream and substituted the butter for drippings from the cooked pancetta. It was a little tough to get a picture that did this delicious breakfast justice, since I cooked it in oven-proof coffee mugs rather than ramekins. This breakfast was filling, rich, and decadent and was just as easy as your standard fried-egg and bacon to make.
Eggs en Cocotte with Pancetta and Romaine
Adapted from Bon Appetit
2 free range, farm fresh brown eggs
2 oz. pancetta, diced
4-5 cups fresh romaine lettuce, rinsed and ribs removed
Freshly cracked black pepper
1/2 tsp. dried parsley
2 slices whole wheat bread, toasted
Preheat oven to 400º.
In large skillet, sauté pancetta 5-8 minutes until crisp. Remove meat from the skillet and place on paper towel to drain. Use a pastry brush to brush the insides of your vessels with some of the pancetta fat from the skillet.
Add romaine to the heated skillet and toss to coat with pancetta fat. Season with freshly cracked black pepper. Sauté 4-5 minutes until wilted almost completely.
Add half of romaine to each of your two serving vessels. Top with half of pancetta in each serving vessel. Using a spoon, create a small depression in each of the vessels.
Carefully crack an egg into each depression. Place serving vessels in oven and bake for 15-18 minutes or until whites are set. I cooked mine for 15 minutes and they were slightly runny, which was perfect for us. Remove from oven and top with dried parsley.
Serve with a slice of whole wheat toast.