Baked Eggs with Arugula, Bacon, and Onions

Posted by in Breakfast, Brunch, Paleo, Paleo Diet, Recipes

I acquired a set of 4 light green Le Creuset Mini Cocottes a while back, but couldn’t figure out what to do with them!  They would just sit in my cabinet looking adorable (I mean really, how cute are they?) until I finally decided to pull them out and use them recently.  I’ve been experimenting with baked eggs for the past few weeks, tweaking the oven temperature and the ingredients, and have finally created something worth sharing.  These are great if you want to impress your guests over brunch!

Le Creuset Mini Cocotte.  How cute is this?

Le Creuset Mini Cocotte. How cute is this?

This recipe is for 2 mini cocottes or ramekins and can easily be doubled!  

For the baked eggs, you will need:

  • 4 large whole eggs
  • 4 slices of bacon
  • 1 medium sized onion (the size of your fist)
  • 1/2 cup fresh arugula
  • 2 dabs of grassfed butter (the size of your finger nail)
  • 2 tablespoons of full fat cream or coconut milk
  • olive oil
  • sea salt and black pepper
  • 2 teaspoons freshly grated Parmesan (optional)
  • Curly parsley for garnish (optional)

Instructions:

Preheat the oven to 350°F.

While the oven is heating up, cut the bacon into half inch pieces.  Warm up a small pan over medium-low heat and fry the bacon pieces until lightly crispy.  Once cooked, add the bacon to a paper towel lined plate to absorb the excess fat.

Is there anything more beautiful than bacon frying?

Is there anything more beautiful than bacon frying?

Dice the onion.  Pour out the excess fat out of the pan you fried the bacon in and add the onion.  Saute until the onions turn translucent.

Onions fried in bacon fat :)

Onions fried in bacon fat 🙂

Arugula from my CSA Luna Farm

Arugula from my CSA Luna Farm

Once the onions are cooked, add them to a bowl with the bacon and arugula.  Feel free to chop up the arugula into smaller pieces if necessary.  Add a dab of olive oil to the mix and some sea salt and pepper to taste.  Place half of the mixture into a lightly buttered mini cocotte or ramekin and add the other half of the mixture in the other mini cocotte or ramekin.  Place the mini cocottes (or ramekins) on to a baking pan.  It’s SO much easier to remove one baking pan if you’re baking multiples of this instead of adding and removing them one by one to and from the oven.

This is what the mini cocotte looks like before the eggs are added

This is what the mini cocotte looks like before the eggs are added

Lightly crack an egg on a flat surface and pour over the filled mini cocotte.  Do the same with the second egg.

Beautiful cage free eggs

Beautiful cage free eggs

Add the tablespoon of full fat cream (or coconut milk) on top of the eggs and add a dab of butter on top.  Add some sea salt and black pepper on top.  Repeat for the other mini cocotte(s).

The mini cocotte before being placed in the oven

The mini cocotte before being placed in the oven

Place the mini cocottes in the oven to bake for 15-17 minutes.  Make sure to watch them after the 10 minute mark because they may start to bubble.  Every oven is different!

Ford begging for food

Ford trying to ask me nicely if he can have some baked eggs after they’re out of the oven.

Chevy thinks food photography is boring

Chevy thinks food photography is boring

Once the eggs are cooked (the egg whites should be white and not translucent), remove the mini cocottes from the oven and let cool for 10 minutes before serving!  Add some freshly grated Parmesan and curly parsley before serving!

The final product!

The final product!