Springtime Vegetable Eggs en Cocotte with Harissa Morocco Spice Blend and Arbequina EVOO
Posted by Olivia on Thursday, May 30th, 2013
One of our favorite things about Mother’s Day is its prime location in the middle of springtime because with light and fresh produce comes beautiful brunch fare. This recipe is perfectly balanced with new potatoes, veggies, herbs, spices, and topped with a baked egg.
Eggs en Cocotte refers to a method of cooking an egg in a ramekin, which sits in a baine-marie or water bath. This way, the dish is taken out of the oven when the egg is just under cooked and it continues to set in the bain-marie. We personalized this classic dish with springtime veggies, our Harissa Morocco Spice Blend, and of course, The Olive Press extra virgin olive oil! Bon Appetit!
Springtime Vegetable Eggs en Cocotte
- 2 tablespoons Arbequina Extra Virgin Olive Oil, divided
- 1 ½ cups chopped new potatoes
- ½ bunch asparagus, chopped into half inch pieces
- 1 cup or 1 sliced leek
- ¼ cup chopped fresh Italian flat leaf parsley
- 1 tablespoon chopped fresh thyme
- 4 large cloves of garlic, chopped
- 1 ½ tablespoons Harissa Morocco Spice Blend
- 6 fresh eggs
- ¼ cup half and half
- Salt and pepper to taste
- Preheat the oven to 350. Heat 1-tablespoon olive oil in a frying pan over medium heat. Add new potatoes, and cook until tender, about 20 minutes.
- In a separate pan, heat 1-tablespoon olive oil over medium heat. Add leek and stir occasionally for about 10 minutes. Add garlic and stir for another 5 minutes until leek is browned.
- Add asparagus to the potato pan and stir until tender. Add leek and garlic to the same pan and stir well. Mix in herbs, Harissa Morocco Spice Blend, salt and pepper to taste.
- Evenly separate the ingredients into 6 ramekins. Crack an egg into each dish on top of the mixture.
- Place the ramekins into the baking dish(es) and pour boiling water into the baking dish until the water level is about half way up the sides of the ramekins, creating a bain-marie.
- Place baking dish(es) in the oven and let bake for about 15 minutes until the egg whites are almost set. Take out even if they still look translucent, they will continue to cook in the bain-marie. Serve with an extra sprinkle of parsley and salt and pepper to taste on top.
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