French Eggs for Brunch in Albania

We are big fans of eggs here at Our Kitchen Classroom. And by big, I mean HUGE! Like, we miss the chickens from the Australian farm where we lived for a little while earlier this year. As in, we often discuss just how many chickens we might want to have on our own farm in the future to keep up with all the brunches and baking we enjoy!

Since landing here in Tirana just a few months ago, Our Little Sous has gotten really good at expressing a few things in Albanian. Basic daily greetings, requesting specific foods at a neighborhood market, counting out the correct change, and thanking the shopkeeper for her assistance are all things he mastered in record time! He now regularly makes this morning run completely on his own. In fact, the shopkeeper will ask me where he is, if I happen to show up in his place.

Fresh Albanian Eggs
Our Little Sous shows off the basket of eggs he bought from our local market in Tirana, Albania.

Eggs are a staple food that we prepare everywhere in the world we travel. Breakfast, brunch, lunch, dinner, snack times, you name it! We can really eat #eggsalldayeveryday, if the mood strikes.

One of the reasons that we love them so much is that they are a great source of protein that is easily adapted to a wide variety of flavors depending on where we are and what other local and seasonal ingredients we choose to incorporate into the dish.

Cooking egg dishes can be fast or slow, simple or elaborate. Join me here in our kitchen in Tirana to see how this rich and luxurious Oeuf en Cocotte came together this morning for a magnificent brunch!

Ingredients:
6 eggs
1/4 cup fresh cream
1/2 cup sautéed leeks
1/2 cup sauteed mushrooms
1/4 cup blue cheese crumbles
salt and pepper, to taste

Cooking Directions:
Place 3 1-cup ramekins in a pan of simmering water on the stove. Fill each cup approximately halfway with portions of sautéed leeks, mushrooms, blue cheese crumbles, and a splash of fresh cream. Crack two eggs directly on top of the vegetable and cream mixture in each ramekin. Sprinkle the eggs with a pinch of salt and pepper, to taste. Cover the pan with a lid, leaving plenty of room for the steam to circulate  and cook the eggs. Cook eggs for approximately 5-6 minutes, depending on your desired doneness.

Oeuf en Cocotte
A simple, yet luxurious, French-inspired brunch here in Tirana, Albania.

Paired with a whole grain roll fresh from our favorite bakery around the corner and a steaming hot cup of smoky Lapsang Souchong, these Oeufs en Cocotte were a magnificent way to start the day here in Albania!

How do you like *your* eggs? Leave us a note in the comments and tell us all about your favorite egg dishes for breakfast, brunch, or any ol’ time of the day!

Want even *more* runny, eggy goodness from Our Kitchen Classroom??? Jump on over to our #PLAYwithYourFood Community, and join in the conversation!

Please tell us what you think!