I had breakfast with Jacques Pepin this morning. Okay, not really WITH him but I did enjoy his Oeufs Cocotte (Eggs in Ramekins) for BREAKFAST. And in case you hadn’t guessed, this week’s theme for I Heart Cooking Clubs is BREAKFAST!


It was simple and perfect.

    2 1/2 teaspoons unsalted butter
    1/8 teaspoon salt
    1/8 teaspoon freshly ground black pepper
    4 large fresh eggs, preferably from free-range organic chickens
    4 slices white bread (4 ounces)

Butter the insides of 4 small molds or ramekins with butter, ( or spray with buttery oil.
sprinkle the inside of each with the salt and pepper.
Break one egg into each mold.
Bring about 1/2 inch of water to a boil in a medium deep skillet. Place the molds in the water. Cover them with a lid.
Cook for about 4 minutes, until the whites are set but the yolks are still soft

Whle the eggs are cooking, toast the bread, and spread each slice with butter.
Trim off the crusts, cut each slice into three or four thin rectangular strips, and serve with the molded eggs.

To serve, Pepin says to run the blade of a sharp knife around the edge of the mold and unmold onto the plate/bread.

Pepin suggests that in the bottom of the mold, before you add the egg, you could add:

    A tablespoon of cooked peas, or
    2 teaspoons of minced herbs and courtons to each mold, or
    4 round croutons (cut from the toast?), or
    Chopped ham.
    I think chopped bacon would be good, too.
    I added about 1 tablespoon of shredded cheese.


    The recipe is on page 456 of Pepin’s Jacques Pepin’s Table

    Check with other members of IHCC and see what they had for Breakfast.