Discover more from FARIDEH is the best
Sometimes, I stare into my fridge, searching for something to eat, and I realize that I only have beverages and condiments.
This happens more than I care to admit.
But sometimes — SOMETIMES! — I stare into my fridge and I have eggs! and chives! and cream! and BOURSIN!
Boursin is a soft, creamy cheese that comes in a variety of flavors. Similar to cream cheese, but a bit more crumbly, it comes in a box and is wrapped in foil. I don’t know why Boursin makes me so happy, but it does. Similar to Laughing Cow or port wine cheese or even Babybel, I see it and I’ll usually throw it into my cart to take home.
Baked eggs, or eggs en cocotte (also known as shirred eggs), is such a simple non-recipe-recipe. You can kind of wing it a bit depending on what you have in your fridge. Don’t have cream? Use half and half. No chives? Drizzle on some chili crisp or scallions. No Boursin? Go out and buy it (jk, use a different cheese, duh).
It’s also a great breakfast to make during the holidays for your family or house guests. It’s quick and low-effort but also fairly impressive and comforting.
And I’d be lying if I said that I didn’t make this for myself lately at least a couple of times a week. (Until the Boursin and good bread ran out.)
Boursin and Chive Baked Eggs
Serves 4
Prep time: 10 minutes
Total time: 25 minutes
INGREDIENTS
unsalted butter, for greasing
8 large eggs
½ cup|125 ml heavy cream
1 (5.2 ounce|150 gram) package chive and shallot Boursin, crumbled
kosher salt and freshly ground black pepper, to taste
olive oil, for drizzling
minced chives, to garnish
toast, to serve
DIRECTIONS
Heat the oven to 375°F. Grease 4 (8-ounce) ramekins or cocottes with the butter. Crack two eggs into each ramekin and drizzle each with 2 tablespoons heavy cream. Season each with salt and pepper and divide the Boursin between them. Cover (if you have a lid, no worries if not) and place in a 9-inch-by-13-inch baking dish. Fill the baking dish halfway with boiling water and carefully place it into the oven. Bake the eggs for about 15 minutes (10 minutes covered, 5 minutes uncovered) for soft, runny eggs or about 18 minutes (13 covered, 5 uncovered) for hard harder eggs.
Drizzle each with olive oil and sprinkle with the chives. Serve with toast.
The best! And the toast! Love it all!