Ingredients
Prepping the Greens & Mushrooms
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4 tablespoons Lucero Extra Virgin Olive Oil
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4 cups of greens, washed, dried, and loosely packed
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8 white button mushrooms, about five slices per person
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salt and pepper to taste
Prepping the Ricotta
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1 cup ricotta
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¼ cup finely grated Parmigiano Reggiano
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Freshly grated nutmeg to taste
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Freshly ground black pepper to taste
All other Ingredients
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4 eggs (one per dish)
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6 small thin slices of breakfast ham, cut in half three half pieces per person
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More Lucero Extra Virgin Olive Oil for finishing
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garnish (cook’s choice) fresh herbs, red pepper flakes, more black pepper, etc.
Directions
Preheat oven to 375ºF. Add approximately 1 tablespoon of olive oil to each baking dish and set aside.
Sauté the mushrooms in more olive oil until golden brown and set aside. Sauté greens separately until wilted. Season lightly with salt and pepper as desired.
Prepare ricotta mixture by mixing it in a small bowl with the Parmigiano Reggiano, nutmeg, and pepper. Adjust seasoning as needed.
Divide the ricotta mixture evening amongst the four prepared baking dishes, smoothing it so the center is a bit thinner than the sides. Layer 3 pieces of ham, arrange the greens and mushrooms atop that, and create a shallow depression in the center. Break an egg into the center of each one and add a touch more olive oil.
Bake for about 12 minutes until the whites are just set, but the yolks still soft. Adjust timing based on where you and your guests fall on the “runny egg spectrum”. You know who you are!
Garnish with herbs or condiments of your choice. Keep in mind the eggs will continue to cook a bit in the hot baking dish, so serve immediately.
Recipe Note
Œufs en Cocotte
When I was 22, just starting out at the Sutter Street store, I worked for Chuck Williams—the founder of Williams-Sonoma and a quietly exacting man who influenced how I see the kitchen even now. One of the books we sold at the time was Elizabeth David's An Omelette and a Glass of Wine. I remember thinking the pairing an odd one; eggs and wine didn’t quite register as being together in my young mind. Although I never read the book, the title stayed with me.
Years later, I see it differently. A soft egg, a handful of garden greens, a glass of something bright—this is enough. Elizabeth David wasn’t offering a menu so much as a philosophy: pleasure doesn’t require complication. A good meal, like a good life, is often simple and thoughtful.
In France, this baked style is known as œufs en cocotte—humble and much loved. Served with toast or a green salad, it’s just right for brunch or even a light evening meal.
