Baking and eggs

I found myself at franc franc one evening, trying to find some plates and props for our the next foodie shoot. The more issues we do, the harder it is to get find stuff that isn’t just white or indeed, horrible and flowery. franc franc is one of the few places that stock more unusual, modern dinnerware. That being said, it’s also pretty pricey, so when I saw they were on sale, I snapped up some ceramic cocotte pots that I immediately pictured myself baking eggs in.

The next day was Saturday (yes I spent my friday night shopping for discount dishes) and it turned out Ben and I were both home and up early that day, so we decided to make breakfast.

As always, I hadn’t really planned ahead so we just cooked what we had in the fridge – some free range eggs, mushrooms, feta, and two bunches of asparagus, green and white, that Lee at Graze had left over from a catering job.

I quickly sautéed the mushrooms with some garlic and butter, whilst Ben blanched some of the asparagus. I added this into a mixture of two whisked eggs, some milk, salt, pepper and Italian parsley. After pouring this into the cocotte pots, I placed some roughly cut up feta on top and then cracked a whole egg over each. We popped them into the oven and meanwhile stewed some tomatoes, red onions and rosemary together.

Egg, asparagus and mushroom mixture

With feta layer

And another egg on top

Tomatoes, onion and rosemary

The pots took about 10 minutes to cook through, and we served them up with white asparagus and buttery toast soliders.

They came out really well, though could probably have done with a minute or two less in the oven as the yolk wasn’t very runny. In the end, we turned them out, upside down and covered them with plenty of the tomato sauce.

The final dish

Turned out and upside down, with tomato sauce on top

Cut open

Tomato sauce