With the days getting colder and colder, it makes it that much more difficult to pull yourself out from the warmth of your comforter. As you stumble your way to the kitchen to turn on the kettle for some hot tea or coffee, the last thing you want to do is have to put on a coat and head out to the store to pick-up that one item you are missing for your weekend brunch.
There is something completely induldgent about staying in on a cold weekend morning, curling up with a hot cup of tea or coffee and spending a little quality time with yourself. In my case this usually involves flipping through a recipe book, a food magazine, jotting down some creative ideas… and yes, sometimes watching a movie first thing in the morning.
So instead of venturing out into the cold brisk air, I chose to work with what I had in my fridge. Stuck with an array of vegetables and some eggs, who says that brunch needs to be boring. Cassolettes (or any ovenproof individual dish) are an easy way to make the simple ingredients look like a treat, and when you’re having brunch solo at home – even more reason to make it special!
Oeuf en Cassolette
- 1/2 small onion, sliced
- 1 garlic clove, minced
- 1/2 cup zucchini, diced
- 1/3 cup sweet potato, diced (or regular potato)
- 1/4 cup carrots, sliced
- 3 mushrooms, cut in quarters
- 1 tsp fresh herbs of your choice (use dried herbs if you do not have fresh ones on hand)
- 1 tomato, diced
- 1 tbsp olive oil
- 2 eggs
- Salt and pepper to taste
Preheat the oven to 400F. Bring a pan to medium-high heat, sauté the onions, garlic, zucchini, sweet potato, carrots and mushrooms in olive oil. Season with herbs, salt and pepper to taste. Cook for about 5-10 minutes until the potatoes are tender. Add the diced tomato and heat through.
At this point you have a couple options (share your ideas in the comments below):
Option 1 – make one big plate all to yourself: pour the entire filling into an oven-proof dish, crack two eggs on top and bake in the oven for 15 minutes or until the eggs are set to desired doneness.
Option 2 – attempt to be reasonable and make one smaller plate for yourself: pour half the filling in an oven-proof dish, crack one egg on top and bake in the oven for 15 minutes or until the eggs are set to desired doneness. Use the other half of the filling to make a second egg cassolette, or turn into a different dish all together.
I made this egg dish a little luxurious by topping it with a square of porcini composed butter that I had on hand. But be creative… top with sour cream, cheese, avocado… anything.
Any leftover filling can be saved for another meal to serve as a gratin in a cassolette (top with cheese or your choice and broil), use as a hearty topping for a salad, or spread in a tortilla and make a quesadilla.