Classic Fried Breakfast with Oeufs En Cocotte

For Oeufs En Cocotte

Preheat the oven to 180ºC. Lightly grease 2 ovenproof ramekins (cast iron casserole dish 10 cm)  with a little oil

1. Prepare your chosen filling (see more filling ideas below) – slice tomatoes and add a sprig of basil leaves
2. Place your chosen filling into 2 prepared ramekins, crack an egg on top of each and season with salt and pepper
3. Bake in oven for approximately 8-10 minutes, until the eggs are set
4. Allow to stand for 2 minutes

The Fry Up

1. Prepare bacon, prick sausages and slice mushrooms or keep whole
2. Cover a frying pan with a light coating of oil
3. Fry sausages on both sides until browned and warmed through
4. Fry bacon on both sides until crispy (or as you prefer it)
5. Fry mushrooms on both sides until browned (or as you prefer it)
6. Keep in warm oven until required

Pan Grilled Ciabatta

1. Prepare two slices of ciabatta bread
2. Cover a grill pan with a light coating of oil and heat
3. Lightly grill the ciabatta on both sides
4. Fry bacon on both sides until crispy (or as you prefer it)
5. Keep in warm oven until required

Homemade Hash browns

1. Rinse shredded potatoes until water is clear, then drain and squeeze dry through a tea towel or muslin
2. Place shreds in a bowl; mix in the onion, flour and egg until evenly distributed
3. When oil is sizzling hot, place potatoes into the pan in a 1cm thick layer
4. Cover the whole bottom of the pan, or make separate piles like pancakes
5. Cook until nicely browned on the bottom, then flip over and brown on the other side
6. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping
7. Remove from pan, and drain on kitchen paper. Season with salt and pepper and serve immediately

Baked Beans or Tinned Tomatoes

1. Add baked beans or tinned tomatoes to pan. Heat the pan until warm – do not boil
2. Cook for 3 to 5 minutes

Other variations for Oeufs
FOR SPINACH & HAM: • 20 g baby spinach • 75 g quality cooked ham FOR TOMATO & BASIL: • 70 g ripe cherry tomatoes • 1 sprig of fresh basil FOR SMOKED SALMON & CHIVES: • 50 g smoked salmon • a few fresh chives FOR TRUFFLE MUSHROOMS: • 50 g chestnut mushrooms • a few drops of truffle oil