I just saw a post from one of my friends on Facebook that said, “A trip to Hawaii would be quite nice right now.” Yeah, no kidding. It’s cold, dreary, rainy… I bet we’re all longing for a little ‘get-away’ right about now.
The reality, however, is that most of us will not be whisking away to anywhere out of the ordinary this weekend. But why should that stop us from bringing the ‘out of the ordinary’ into our homes?
That’s the beauty I find in cooking: that it offers beauty and love through the work of my hands while also bringing the smells and flavors and experience of somewhere else into our everyday.
That’s where this little quinoa dish comes in:
HERBED QUINOA EGGS EN COCOTTE.
Eggs en cocotte are French baked eggs. In their most traditional form, the ramekins would be filled with cheese, cream, butter, maybe a little bacon, and then the egg cracked on top and baked until set. (Sounds like exactly what you should eat in a french cafe, doesn’t it?)
Now, for me, all the butter, cream, and cheese doesn’t really float my boat – although I love the idea of the baked egg. That’s where this recipe comes from… from my quinoa obsession, my love of eggs, and my desire for beautiful food.
The best part? YOU CAN DO IT. It is quick, it’s delicious, it’s satisfying… and the perfect foundation for breakfast. (I’d serve these, fresh fruit, hot tea and/or coffee, and maybe even a little sweet bread of some sort.)
You ready to give it a try?
Here are the tools you’ll need:
- A large bowl
- A couple 4″ ramekins
- Measuring cups
- Measuring spoons
- A cutting board
- A knife
- A spoon
- A cheese grater (I love the Microplane)
Here are the ingredients you’ll need:
- 1 1/2 cups precooked quinoa
- 1/4 cup heavy whipping cream
- 2 Eggs
- 1 handful of fresh parsley
- 1 shallot (or 1/4 cup of white onion will work, too)
- 2 TBSPs of milk
- Fresh grated parmesan
Here’s a snazzy little video 2 minute video I threw together for you to see the process:
… and, the by step is:
- Preheat your oven to bake at 400 degrees.
- Put 1 1/2 cups quinoa into a large bowl. Add heavy cream, fresh chopped parsley, diced shallot, salt, and pepper. Stir to combine thoroughly.
- Separate your quinoa mix into your two ramekins. Using the back of a spoon, gently flatten the top of the mixture.
- Slowly break an egg over each of the ramekins being careful not to break the yolk.
- Drizzle one TSBP of milk over each egg (to prevent hardening).
- Bake in the oven for approximately 13-15 minutes, or until the egg white is set.
- Sprinkle fresh grated parmesan over the top before serving… and serve HOT!
Go for it, girl!