New French Word Alert! How fun. Cocotte means a little baking dish in French. But, its secondary definition is “prostitute, sporting girl, promiscuous gal, or harlot.” So to be clear, I’m talking about the little dish. The cooking kind.
And, loathe as I now am to use the phrase “my husband” in the same sentence as “cocotte”, I must say that my husband made curiously passionate noises when I served him this fabulous egg dish for lunch. And, he is on the mark. It is positively wonderful.
This dish comes from the English edition of Homes & Gardens magazine, which is a decadent and wonderful publication. Lucky for me, my mother in law can’t live without it and I am the happy beneficiary of her magazine hand me downs. I have always wanted to cook from the magazine and never remember to tear out the pages, but this month there were two which I simply couldn’t resist. I was thankful that I have an app on my iPad that helps me convert all the grams to ounces and all of the celcius to farenheit. The Smart Chef suite comes in very handy. And, do not attempt this recipe unless you have a new package of English muffins at your disposal.
This egg dish is served undercooked with gorgeous, runny yolks. I’m not sure I would recommend it cooked through, but if you try it let me know. I made three servings, so adjust your amounts accordingly. These are not precise amounts. You can add a little more or a little less of practically everything. Each serving has 2 eggs. The pancetta, much to my delight, crisps up kind of like bacon. This is pancetta…not prosciutto, though I wonder what it would be like with crisped prosciutto. If you are making more than three, just make sure you buy two blocks of spinach and enough eggs…ooh and a little more pancetta…you catch my drift, right?