I’m not one of those people that’s overcome with excitement about miniature things, but these mini cocotte dishes are pretty much the cutest thing ever, aren’t they? They came as part of a bakeware set we requested on our wedding registry and I wandered around the apartment telling my guy how amazing they were – lest he not appreciate the cuteness. He obliged my excitement and then asked what you were supposed to cook in them. That opened Pandora’s box and these easy egg souffle breakfasts were just the beginning…
Easy Egg Souffle
When he first ask I started listing off dessert souffles, personal fruit crisps, and mini appetizers like macaroni & cheese . That last one got his eyes aglow, but I think he knows I probably won’t be making macaroni & cheese anytime soon.
Though desserts were what initially came to mind, I decided to try out these individual easy egg souffle dishes first – mostly out of ease. They’re full of veggies, fresh basil, a bit of parmesan cheese for taste, and smoked paprika (one of my favorite secret ingredients in my spice cupboard).
These dishes and the recipe are the perfect individual servings. In essence they’re dressed up and bigger versions of mini egg cups that you can make in cupcake tins. These mini dishes really are the perfect size for one!
My husband (I love saying that now) is a bigger fan of the mini cocottes now that’s he’s seen them in action and I’m wishing I had more than two so we can entertain friends with them! Until then, they’ll be perfect for two. If you purchase them on their own, they come in a set of 4 and they’re available in a range of colors. You can find these mini cocotte dishes at Williams Sonoma and Amazon.
BASIL + GREENS EASY EGG SOUFFLÉ
I love making egg dishes with chopped fresh vegetables and these mini souffles give you more way to serve an otherwise very simple recipe. Chop your favorite greens up with fresh herbs for the ultimate in fresh flavors for breakfast. You can enjoy this one year round. It's a great make ahead breakfast as well!
- 4 eggs
- 1/2 Cup finely chopped kale or spinach
- 1 Tablespoon julienned basil
- 2 Tablespoons shredded parmesan cheese
- 1/2 teaspoon paprika optional