On a recent trip to my hometown to visit family, my mom and I did a little shopping downtown. And by little, I mean little. The town I’m from is small, and the downtown area is mostly old, empty buildings. There are a few shops and restaurants, but not much.
We stopped in at a resale shop that neither one of us had been in before. One of the ladies running the shop told us that the proceeds went to help victims of sex trafficking. I looked around, hoping to find something to buy. I spotted these ramekins and couldn’t believe the price tag said $3.50. These are made in France and retail for somewhere around $30 new. I had been wanting to get some ramekins for a while, so I was pretty excited to get such a nice set and benefit a good cause at the same.
This recipe is something I’ve been wanting to do for quite some time. I think it just makes for such a nice presentation. If you want to get all fancy, you can call these Eggs en Cocotte. In French, they are called oeufs en cocotte, which translated means eggs in pots. It may sound fancy, but they couldn’t be more easy to make!
I found a recipe in the Budget Bytes cookbook for Italian Baked Eggs the other day, and decided I wanted to recreate the recipe, only with a Mexican twist. One of our favorite breakfast dishes is eggs cooked in salsa, so I knew my husband would like this new spin on it.
If you noticed a difference in the color of the yolks in the picture above, it’s because they are two different brands. Two of the eggs are from Organic Valley, and the darker orange yolks are pasture raised eggs. That’s the sign of a more nutritious and much tastier egg. I try to buy just pasture raised, but I do occasionally buy other kinds when I need to save money or don’t feel like making an extra stop.
I only made four for this recipe, but if you have more ramekins, you could double the recipe and make more. I personally don’t feel the need to add any salt or pepper to mine, but that can be your call. I really like the Organic Tomatillo Roasted Yellow Chili Salsa from Trader Joe’s, but you can use your own favorite.
- 1 tsp butter (for greasing ramekins)
- 8 tbsp salsa
- 2 tbsp chopped green onions (green parts only)
- 4 tbsp shredded monterey jack cheese
- 4 large eggs
- sea salt and pepper to taste
- fresh cilantro, chopped (for garnish)
- Preheat oven to 375° F. Grease the inside of 4 (6 oz.) ramekins with butter.
- Spoon 2 tbsp of salsa into each ramekin. Divide the chopped green onion evenly between the ramekins. Sprinkle 1 tbsp of cheese on top of the green onions. Crack 1 egg into each ramekin and season with a little sea salt and pepper to taste.
- Place the ramekins on a small baking sheet or dish (to help transfer into and out of oven) and bake for 12-15 minutes for runny yolks, 15-18 minutes for soft-cooked yolks or 20 minutes for hard-cooked yolks. Sprinkle the cilantro on top of each one and serve.
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