New favorite breakfast: Eggs Cocotte

I love eggs and sourdough bread with plenty of butter for breakfast. I have usually done my eggs soft scrambled in bacon grease or a simple omelet. A week or so ago though, I had just a little leftover salmon and a few stalks of sauteed asparagus leftover from dinner and I just didn't feel like dirtying up a lot of stuff, just cooking for one. So, I got an inch or two of water simmering in a pot, puttered the inside of a ramakin, tore up the fish and asparagus and put that in the bottom, cracked and egg and put it on top, salt and pepper.... put the ramakin in the pot and put the lid on the pot. 5 minutes later, just long enough to toast my bread, I pulled the ramakin out. The egg was perfectly cooked to my taste. The pot was clean. only one ramakin and a spoon dirtied. Delicious!

I have tried too many combinations since to recall them all. But, yesterday, I had fresh parsley and a slice of cheddar in my egg. Today, I had feta cheese, basil and leftover tomato sauce. One day, I had leftover bacon and chives. It just gets better and better!

I gotta say that sounds amazing! It's a great way to use up leftovers too!