We’ve been enjoying BelGioioso ricotta from Misfits Market lately—protein-rich and delicately sweet without being sugary. It’s earned a spot as a pantry staple in our kitchen, and now it’s found its way into this simple recipe.
As for the eggs, we get ours from Richfield Feed, where local farms (I think mostly small homesteads, really) deliver directly. Jeff keeps the loop going by giving empty cartons we provide to him for the egg farmers to fill next time.
These lovely eggs come in blues, creams, olives, and speckled browns, no two alike. Their deep golden yolks reflect a rich and varied diet for the hens and taste like they come from somewhere real—because they do.
This recipe is inspired by a traditional version of baked eggs made with cream, which we've skipped in favor of ricotta, then added sautéed mushrooms, a bit of red chard from our kitchen garden, and a whisper of thinly sliced breakfast ham. The result is simple, satisfying, and a little bit special—especially when served in individual gratins.
Uncooked gratin ready for baking, then baked and ready to serve! Garnish with fresh herbs or red pepper flakes--or both.
Enjoy this for a special brunch, or as the French do as a light meal in the evening. We used a classic Apilco porcelain au gratin that measure 6.25" diameter across the top (not including the handles), and 5" diameter across the bottom. This recipe serves four, and would be delicious with toast.
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.
Savory waffles made with roasted squash, leafy greens, and olive oil, then finished with a crispy cheddar crust. A flavorful, satisfying take on breakfast for dinner.
