You know what I never thought of before diving into this whole blogging thing, I never considered how many emails, messages, and comments would come with it. My inbox fills up pretty fast with random offers, sponsor requests, and questions from readers. Those things aren’t that big a deal and I’m learning how to screen through them faster but I really hate is receiving negative stuff. I got an email this morning from a reader who was offended by something (I’m not even sure exactly what) that she’d read and it’s been bothering me all day. The email wasn’t hateful or even very rude, but I don’t know, I guess it’s the gesture that gets to me. As much as I always think that this kind of thing won’t affect me, it always does. In fact, even the smallest thing nags at my mind until I find something that completely distracts me enough to forget it.
Knowing that some faceless person out there disliked something you posted enough to send negativity your way is way more powerful than you’d think. If I were in the mood I’d search the internet to find a GIF of Rex the dinosaur from Toy Story saying “I don’t think I could take that kind of rejection!”, but I’m not so just imagine it’s inserted right here. Just tell me that there are always going to be people who have nothing better to do than tell you what’s wrong with you and I’ll move on. To avoid insulting anyone I feel like I need to throw in disclaimers or something. Like, I’m not a French chef or a culinary authority (ha!) and hopefully I’m not offending anyone by the title or the recipe here. I just want to share yumminess with the world, come on, don’t rain on my parade please.
Oh, and mentioning GIFs just made me realize that I’ve been in a gif mood lately, because this is already the second one this week. I seem to go through swings where I just want to make all of my pictures move. Seriously, I really should start doing videos but I think I’m a little intimidated by all of the amazing food videos I’ve seen if I’m telling the truth. Oh, and since I’m clearly in a forthcoming mood I may as well share some behind the scenes honesty; eggs, tripods, makeshift photography set-ups, and tile floors…….not a good match believe it or not. Yeah, some eggs were harmed in the making of this recipe. Sorry Humpty Dumpty.
Anyway, on a happier note, baked eggs peoples! I’ve seen the recipes for eggs “en cocotte” floating around the internet and every time it makes me want to try them with all those cute little individual pots. My mom recently bought me the little red ones that you see pictured here and I’ve been eyeing them for a few weeks now trying to decide what to make in them.
Something else that’s new to me is my little sage plant (I’ve named him Yoda by the way) that made its way to me from some new friends of my parents that I’ve yet to meet. I’ve heard they have a gorgeous garden filled with all kinds of different uncommon plants and I’m dying to see it. Too bad it’s like 2 hours away and I’m a huge homey. Did I ever tell you guys that I used to have a garden when I lived in the States? Yep, I totally miss it now but I know I’d never be able to garden and keep up with the blog at the same time so I hadn’t really considered starting one here until Yoda showed up and decided to mess with my peace of mind about this. Someday I’m determined to garden again.
This is one of the easiest ways to make eggs ever and I’m still wondering why I’ve never done it. The proper way to make the dish is to bake the little pots in a water bath so don’t tell, but I even skipped that and just baked them. Hey, I was so excited at my accomplishment of getting three little pots to fit into our miniature toaster oven, but there’s no way a water bath could have fit too. I did it the right way second time around in a real oven though and it was better so you can choose to do it or skip it, both work. Another thing that’s optional is how done you want your egg yolks. They’re supposed to be runny so you can dip toast sticks but you can get them more done if that grosses you out.
One more thing before I let you go make this, the browned butter sage cream sauce is what takes this quick and easy recipe to the next level. Simple, yet delish! (p.s. Don’t be an idiot like me and leave your eggs unattended on a lopsided surface, it’s not a good idea.)
- 8 ounces ground pork sausage
- 1/4 cup (4 tablespoons) butter, plus more for greasing ramekins
- 1/4 cup fresh sage leaves, stemmed
- 1 pound (450g) white button mushrooms, sliced with woody stems trimmed
- salt and freshly ground black pepper
- 1/4 cup heavy cream
- 4 ounces grated provolone or other cheese of choice
- 8 large eggs
- 2 tablespoons freshly grated parmesan (optional)
- Preheat oven to 350°F (175°C) and grease 4 (4-ounce) ramekins with butter and sprinkle with salt. Place a 13x9 inch glass pan in oven while it's heating and fill about halfway with water.
- Cook sausage in a medium skillet, using a spatula to break up chunks, until browned, about 8 minutes. Pour sausage into a fine mesh strainer to drain grease then pour it into a separate dish and set aside. Now melt butter in same skillet over medium-low heat and stir until hot and sizzling. Add sage leaves and mushrooms and cook until edges of sage curl, mushrooms begin to darken, and butter turns dark amber (watch carefully not to burn). Cook about 10 to 12 minutes total then remove from heat. Stir heavy cream into mushrooms and season with salt and pepper.
- Layer each ramekin with some cheese, sausage, and mushrooms in sage sauce. Crack 2 eggs into each one and top with repeating layers of ingredients. Carefully open oven and place the ramekins in the water filled baking dish in oven. Bake eggs en cocotte until whites are just set and yolks are still soft, about 15 minutes. If you prefer your yolks solid like me cook for a few minutes longer. Now very carefully remove baking dish from oven.
- Use a thin metal spatula or tongs to lift each ramekin out of the hot water. Dry the ramekins with a kitchen towel then transfer to plates. Top with freshly grated parmesan if desired and serve immediately with toasts.