While shirred eggs traditionally cook with a splash of heavy cream, we’ve lightened this version—and made the flavor even bolder—by enriching the egg with a little extra-virgin olive oil and tangy feta cheese. The process is delightfully simple: Just crack the eggs into the oiled mini cocotte, add the toppings, and bake until set.
Serves 4 (serving size: 1 cocotte)
4 ounces sourdough bread, cut into 1/4-in. cubes
2 teaspoons extra-virgin olive oil
4 large eggs
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup lower-sodium marinara sauce
4 teaspoons crumbled feta cheese
2 teaspoons chopped fresh oregano
1. Preheat oven to 375°F.
2. Place bread cubes on a sheet pan; bake at 375°F for 13 minutes or until browned and crisp.
3. Rub 1/2 teaspoon oil into each of 4 (8-ounce) mini cocottes or ramekins to coat inside. Divide bread cubes among cocottes. Crack one egg into each cocotte. Season each egg with 1/8 teaspoon salt and a dash of pepper. Spoon 1 tablespoon marinara into each. Sprinkle each with 1 teaspoon feta. Place cocottes in oven; bake at 375°F for 12 minutes or until whites are set. Sprinkle with oregano. Drizzle with additional oil, if desired.
Fat 8.9 g
Satfat 2.5 g
Monofat 3.7 g
Polyfat 1.5 g
Protein 10 g
Carbohydrate 17 g
Fiber 1 g
Cholesterol 189 mg
Iron 2 mg
Sodium 542 mg
Calcium 64 mg
Sugars 2 g
Est. Added Sugars 0 g