2 minute Instant Pot Eggs en Cocotte
These delightfully simple Eggs en Cocotte were a quick fix to the disaster that struck my kitchen yesterday. I made such a mess of an entire bundt cake experiment in the Instant Pot.
I attempted an adaptation of a coffee cake recipe, layered with pecans and soft brown sugar which melts under heat to form a rich and fudgey topping. Instinct told me that it was a risky conversion but I was mid – execution and didn’t want to turn back, not after all of the effort.
In the end, I over-filled the bundt pan, undercooked the batter, and skipped the essential step of testing it’s done-ness with a wooden skewer. When I finally released the cake onto a plate, it came oozing out of it’s barely-cooked crust and landed in a large puddle.
I was disappointed, but amused as I quickly scooped it all back into the pan and placed it in a hot oven to finish cooking. The result was not Instagram pretty but of course my girls, and I, thought it tasted divine with the extra crusty bits. Some things need to be made as originally intended.
That left me without a recipe to share for our breakfast month and with only one remaining egg I had a second chance.
Every Monday morning I cook a half dozen eggs in my Instant Pot and refrigerate them for easy packed lunches such as egg mayonnaise, egg salads, or just a whole hard boiled egg with a little salt for dipping. They take 5 minutes while sitting on a trivet over 1 cup of water, on manual / pressure cook in the Instant Pot.
For something a little faster (yes faster) than 5 minutes, it turns out you can cook an egg en cocotte in 2. Much like our oatmeal bar, you can mix and match components for an egg en cocotte to make it more than just an egg. Finally you can scoop it all up onto buttered toast or baguette.
- non stick spray or butter, just enough to coat 4 small ramekins
- 4 large eggs
- 4 tbsp heavy cream, half and half, of greek yoghurt
- 2 tbsp of chopped asparagus and shaved parmesan, mushrooms and garlic, or spinach and Gruyère cheese
- a drizzle of truffle oil, crispy bacon and onions, slivers of smoked salmon with dill and sour cream, crab dijonnaise, or a simple dusting of salt and pepper
- pour 1 cup water into the Instant Pot along with the trivet
- spray the inside of each ramekin with non stick spray, or rub butter around the edges
- *if adding optional ingredients spoon these into the ramekin before the next step
- break 1 egg into each ramekin
- top each egg with a tbsp of cream
- place ramekins on the trivet
- secure the Instant Pot lid and turn the pressure valve to Sealing
- press the Manual / Pressure button and adjust the cook time to 2 minutes
- once cooked, Quick Pressure Release and remove the ramekins
- serve with fresh bread to dip or with the optional toppings
- cooks tip: these eggs will be soft, and the white barely set.
- if you want them more well cooked, add a minute to the pressure cooking time
- if don't remove the eggs immediately they will continue to cook
“Every recipe I write is a short story with a happy ending.”
– Ina Pinkney, Ina’s Kitchen
