I often research, read cookbooks, watch cooking shows and surf the net in quest for my next Test Kitchen inspiration, only to realize my next “Aha!” moment is right under my nose. Time after time this turns out to be the case and this recipe is no different. I love eggs and constantly try to find new or revamped ways to cook them. Last weekend I agreed to have breakfast with my mother at a small French restaurant in town where I came across a dish on their menu and there it was… my next Test Kitchen experiment!
It’s a famous French dish called “oeufs en cocotte” named for the small ramekins used to steam an egg. Often slices of ham and cheese are added before steaming these egg dishes. It is a delicious and creamy dish with a perfectly cooked soft egg and salty bacon or ham, served with a piece of toast for dipping. I love the way the colors pop if you cook these in a clear cup or bowl. And my children were equally excited to eat this “art food” as my daughter called it. The Aroma Pressure Cooker is the perfect vessel for this fanciful dish because you can use any kind of heat proof cup to cook the eggs and the pressure cooker makes it easy, safe and fast. Bon appetit!
4 slices of cooked ham or bacon
1/4 cup Gruyere cheese
dash of heavy cream
salt and pepper to taste
Add 1 cup of water into your Aroma Pressure Cooker and place the Steam Rack inside.
Grease the inside of 4 heat-proof cups and place a slice of meat around each cup. Break an egg into each cup, being careful not to break the yolk. Add salt and pepper, cheese, a drop of cream and the thyme and cover tightly with foil. Place atop the Steam Rack in the pressure cooker. Fill the 3 remaining cups, place in the pressure cooker and and close and lock the lid.
Set your pressure cooker to Medium for 5 minutes. Release pressure and remove cups from the cooker. Uncover the eggs and serve with a slice of toast to dip inside the cup and capture all the gooey goodness.
I also whipped up a vegetarian version using fresh tomatoes, goat cheese and a few shredded basil leaves, yum!
Over to You
What’s your version of a poached egg? Share and inspire us!