Eggs

Eggs En Cocotte with Eggplant + Yogurt

Eggs En Cocotte with Eggplant + Yogurt | www.hungryinlove.com
Whole Roasted Eggplant | www.hungryinlove.com
Roasted Eggplant + Yogurt | www.hungryinlove.com

Confession: I hate brunch. The aversion started back in my waitressing days. The hungover patrons, the measly eight hours between Saturday pm and Sunday am shifts, the half-regular/half-decaf coffee orders (you know who you are) – they soured me on the whole ritual.

You’d think that after retiring from the service industry and joining the ranks of 9-5ers I’d be able to find delight in this great American tradition. I thought so too. But even the other side is vexing. Brunch involves squandering most of your morning sleeping in because no one wants to go to brunch with you before eleven. When you arrive you’re one of so many flies at the honey pot, so you assume your position in line and wait. And wait. And then you wait some more for your entire party to arrive before they’ll seat you. The main event rarely lives up to expectations because you’re harried server is dealing the standard brunch drama (see above). By the time all is said and done it’s three, you’ve done exactly one thing, you’re belly-full and need a nap.

I know reasonable people revere brunch as awesome and sacred. That’s why I typically keep this wildly unpopular opinion to myself. But I’ve had brunch on the brain this week as I gear up for a much anticipated girls’ weekend in DC (hi Megan + Cara!). Any girls’ weekend worth its sea salt will include brunching. It has to, it’s in the handbook. I figured I better ease myself back in with brunch at home (but for dinner). It’s a start. Eggs baked in little ramekins are very brunchy and also adorable and darn good. Mimosas optional.

Eggs En Cocette with Eggplant + Yogurt | www.hungryinlove.com
Toast | www.hungryinlove.com
Eggs En Cocette with Eggplant + Yogurt
Eggs En Cocette with Eggplant + Yogurt | www.hungryinlove.com
Eggs En Cocette with Eggplant + Yogurt | www.hungryinlove.com

Ingredients

  • 1 large eggplant
  • 1 clove garlic, ground into a paste with a mortar and pestle or finely chopped
  • 1/3 cup plain Greek yogurt (I prefer full fat but use whichever variety you like best and have on hand)
  • 1 Tbs. olive oil
  • 1 Tbs. lemon juice
  • Salt and Pepper
  • 4 eggs
  • Chives to garnish
  • Toast (for serving)

Prep

Eggplant (may be Done in Advance)

  • Preheat oven to 400 degrees
  • Rub whole eggplant with olive oil and pierce several times all over with a fork 
  • Place eggplant in a baking dish or on a sheet pan and roast for 50-60 until eggplant is very soft when pierced with a fork
  • Remove from oven and allow to cool for a few minutes
  • Use a knife to split body of eggplant lengthwise
  • Scoop out the flesh into a small bowl, discarding the skin
  • Add garlic, yogurt, olive oil, lemon juice and a pinch of salt to eggplant; use a fork to stir until all ingredients are incorporated and eggplant is smooth

Eggs

  • Preheat oven to 375 degrees
  • Arrange four mini-cocottes or ramekins in a baking dish with 2-3 inch sides
  • Divide eggplant mixture evenly among all four cocottes
  • Using a spoon create a small well in the eggplant mixture and add egg
  • Garnish eggs with a drizzle of olive oil, salt, and pepper
  • Pour water into baking dish until it comes about halfway up the sides of the cocottes
  • Bake until whites have just set, anywhere between 15-25 minutes. Set timer for 10 minutes and check every five minutes until whites are opaque
  • Garnish with chives and serve with toast