RECIPE

Full Breakfast Cocottes

Recipe Created For Mini Round Cocotte

Main Course

Eggs

Cook Time

Over 1 hour

Serving Size

Cook Mode

INGREDIENTS

¼ cup (60 ml) olive oil
2 cups (500 ml) russet potatoes, washed, dried and grated
2 cups (500 ml) sweet potatoes, peeled and grated
3 tbsp (45 ml) salted butter
2 cups (500 ml) sliced mushrooms of your choice
6 cups (1.5 litres) baby spinach or baby kale (or 3 cups/750 ml Swiss chard leaves or napa cabbage, thinly sliced)
2 tbsp (30 ml) chopped chives, plus more for serving
2 tbsp (30 ml) freshly grated Parmesan cheese, plus more for serving
4 thick slices cooked ham or bacon
4 eggs, at room temperature
Grilled or toasted bread, for serving

Sunday brunches with family and friends call for all the stops to be pulled out. Why not crack an egg or two and prepare these savoury Full Breakfast Cocottes? Layered with grated potatoes, sliced ham, sautéed mushrooms, baby spinach, and a freshly cracked egg, of course, this recipe is sure to get your weekend off on the right foot.

This recipe can be prepared entirely in our Mini Cocotte, the piece of cookware it gets its name from. This versatile piece of cookware locks in heat and moisture thanks to its tight-fitting lid, ensuring all the ingredients and spices infuse themselves evenly throughout the dish. This breakfast cocotte is baked until the egg is perfectly cooked, before topping it off with chives and parmesan cheese for an extra decadent morning treat.

Our Full Breakfast Cocottes can be a great breakfast for the whole family, or even as a show-stopping centerpiece when entertaining friends over brunch. Be sure to serve this dish with grilled or toasted bread for dipping into the runny egg yolk! This recipe makes four individual cocotte servings, taking just over an hour to make. So get cracking! Here are all the ingredients you’ll need and the steps to follow before preparing this recipe.

INGREDIENTS

¼ cup (60 ml) olive oil
2 cups (500 ml) russet potatoes, washed, dried and grated
2 cups (500 ml) sweet potatoes, peeled and grated
3 tbsp (45 ml) salted butter
2 cups (500 ml) sliced mushrooms of your choice
6 cups (1.5 litres) baby spinach or baby kale (or 3 cups/750 ml Swiss chard leaves or napa cabbage, thinly sliced)
2 tbsp (30 ml) chopped chives, plus more for serving
2 tbsp (30 ml) freshly grated Parmesan cheese, plus more for serving
4 thick slices cooked ham or bacon
4 eggs, at room temperature
Grilled or toasted bread, for serving

EQUIPMENT

INSTRUCTIONS

Place 4 Mini Round Cocottes on a small baking sheet and add 1 tbsp (15 ml) of the oil to each one. Cover the cocottes and transfer, on the baking sheet, to the lower rack of the oven. Preheat the oven to 425°F (220°C).

In a strainer set over a large bowl, toss the grated potato and sweet potato with a generous amount of salt and a few cracks of pepper. Let drain.

As soon as the oven is preheated, carefully divide the potato mixture among the cocottes, packing it down into the hot oil with the back of a spoon. Place a small knob of butter (about 1 tsp/5 ml) into each cocotte. Bake, uncovered, for 15 minutes. Stir and bake for another 15 minutes or until tender and crispy around the edges.

Meanwhile, in a Iron Handle Skillet or Saucier, melt the remaining butter over medium heat. Add the mushrooms and sauté until tender. Season with salt and pepper. Add the baby spinach (or other green of your choice) and chives. Season lightly with salt and pepper. Sauté until the greens are slightly wilted. Remove from the heat and stir in the Parmesan. Adjust the seasoning.

Remove the cocottes from the oven. Add a slice of ham to each cocotte, cutting the slices to fit. Top with the mushroom mixture. Make a well in the centre. Carefully crack an egg into each well. Season with salt and pepper.

Bake for 12 to 15 minutes, or until the egg whites are set but the yolks are still runny. Sprinkle with more chives and Parmesan, to taste. Serve immediately with grilled or toasted bread for dipping into the runny egg yolk.