{"id":58727,"date":"2009-11-18T09:23:12","date_gmt":"2009-11-18T14:23:12","guid":{"rendered":"http:\/\/nourishedkitchen.com\/?p=2662"},"modified":"2009-11-18T09:23:12","modified_gmt":"2009-11-18T14:23:12","slug":"oeufs-en-cocotte-with-lox","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/58727","title":{"rendered":"Oeufs en Cocotte with Lox"},"content":{"rendered":"
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Oeufs en cocotte, with their simple elegance, make a for a charming, nourishing breakfast and are well-suited to a variety of accompaniments: fresh herbs, raw milk cheeses, ham or bacon or even my favorite – homemade gravlax.\u00a0 Easily prepared in single-serving portions, oeufs en cocotte are perfect for those cooking for only themselves or for a very small family.\u00a0\u00a0 On hectic mornings – which, I might add, is nearly every<\/em> morning – it’s easy to crack an egg into a dish, season it and slide it into a waiting oven.\u00a0 By the time I’ve finished my shower, breakfast is ready.\u00a0 This is fast food – in the true meaning of the words and without the disturbing additives or discomforting ecological, economical and social impacts.<\/p>\n

Eggs make for a good breakfast – packed with vitamin A, riboflavin, selenium and other micronutrients in beautiful combination with wholesome fats and protein.\u00a0 Better yet if your egg comes from a hen raised on pasture.\u00a0 Research into the nutritional composition conducted by the Weston A Price Foundation<\/a> indicates that the yolk of a pasture-raised egg contains 8 times the vitamin A of a conventional, store-bought egg.\u00a0 It’s no wonder.\u00a0 An comparison of the yolks alone yields a remarkable story itself.\u00a0 The yolk of a pasture-raised egg will be a rich orange compared to a conventional egg which is pallid and dull by comparison.\u00a0 Remember, where there’s color and flavor, there’s nutrients.<\/p>\n

In this recipe, I combine pasture-raised egg with pecorino romano cheese, unrefined celtic sea salt and home-cured gravlax.\u00a0 The gravlax, with its salty sweetness, adds a lovely richness to the dish and contributes much needed omega-3 fatty acids including EPA and DHA.\u00a0 Gravlax is a raw food – cured at home easily and, in the best tradition of real food, without complication.\u00a0 Wild-caught salmon or other oily fish combines with unrefined sugar, salt, fresh herbs and spices, is weighted down and allowed to cure in the fridge for a few days or up to a week before being served.\u00a0 Wary of cooking’s effect on fragile polyunsaturated fatty acids found in salmon, I prefer to serve my fish raw or cured.<\/p>\n

When you’re rushed for time, consider the minimal effort and spectacular nutritional composition of this simple, wholesome dish.\u00a0 It takes only a few minutes, and is well worth it.\u00a0 If you don’t have gravlax on hand – and it’s likely you won’t as it’s not a regular feature in most kitchens – you can substitute purchased lox or smoked salmon, herbs or even ham or bacon.<\/p>\n

Oeufs en Cocotte with Lox: The Recipe<\/h2>\n

This recipe serves 1; however, it is easily doubled, tripled, quadrupled … For a heartier breakfast, consider serving these eggs with buttered sprouted grain toast and fresh fruit or a tomato salad.<\/em><\/p>\n

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Quick and Easy Breakfast<\/strong><\/em><\/p>\n