Eggs En Cocette – 2 Ways!

Photo: Please Add Bacon

Ingredients

4 eggs

1 cup heavy cream

1 andouille sausage (finely diced)

1/2 small potato (finely diced)

salt (to taste)

pepper (to taste)

oregano (to taste)

2 tablespoons grapeseed, vegetable, or canola oil

2 tablespoons finely diced onion

2 tablespoons grated parmesan cheese

Preparation

Preheat the oven to 400.

Add 1 TBSP of the oil in a pan and heat medium-low until shimmery. Add the diced sausage and cook for about 10 minutes, stirring regularly.

Remove, and add to the bottom of 2 ramekins about 1/4″ or so each ramekin.

Add 1 TBSP of the oil in a pan and heat medium-low until shimmery. Add the diced potato and onion and cook for about 10 minutes, or until cooked.

Remove, and add to the bottom of 2 ramekins about 1/4″ or so each ramekin.

Carefully crack an egg in each ramekin, trying not to break the yolk

Sprinkle a pinch of salt and pepper over each yolk

Carefully pour some cream in the ramekin, over the whites of the egg (avoid the yolk), and fill just to the line of the ramekin (about 1/2″ from the top)

Sprinkle some cheese over the top of each ramekin

Sprinkle some oregano over the top of each ramekin

Place the ramekins on a cookie sheet and place in a preheated 400 degree oven for 10 – 15 minutes, or until the cheese is slightly brown and the cream has slightly risen and is slightly bubbling

Remove, and enjoy.