I don’t know if you’ve seen my normally sweet-laden instagram feed lately, but aside from this slip-up, I’ve been eating paleo. This is largely due to the fact that I feel like a different human when I do. I get it, grains are on the food pyramid. But do you really wanna take advice from someone who can’t even operate the post office? I don’t think so… Anyway, that being said, eating paleo means you eat a lot of eggs. A lot. I cannot eat scrambled eggs, or even fried everyday. I’ve made these a few times, but switching it up is always a good thing. Enter the fancy oeufs en cocotte aka eggs in pots or baked eggs. Basically what happened is that I had a jar of open pasta sauce I needed to use. Normally, I’d make some pasta but…
So I was like “hmm…I think I saw some paleo postings about these. I have open coconut milk, and some thawed chopped spinach, this here sauce and oh yea, prosciutto” and that is how I made these.
Party people, these are tasty. And the coconut milk and tomato sauce actually creates a really amazing creamy non-coconut tasting sauce. If you’re feeling generous, as I always am with myself, some extra lovely cured meats on the side because why not?As you will see, the recipe for this is VERY precise. This is easily scaled to feed an army, but the recipe below is for one persona.
OEUFS EN COCOTTE
1 room temperature egg
Some tomato sauce
Some coconut milk
Some spinach (I used previously frozen, chopped spinach)
1. Preheat oven to 350º
2. Put spinach and torn up proscuitto at the bottom of a ramekin
3. Pour on the tomato sauce and coconut milk and place in the oven for 10 minutes
4. Remove ramekin from oven and add egg. Bake for another 12-15 minutes. But be careful to keep an eye on things! Eggs will be done when whites are mostly set. Remember, they’ll still cook once you remove them from the oven.
Get. In. My. Belly.
Um, holy yum–I made eggs in ramekins recently, but I didn’t add tomato sauce AND NOW I NEED TO YUM!
Holy mother of… I need to eat this ASAP.