I received so many wonderful gifts this Christmas, but the
biggest surprise was an instant pot. It came with lots of intriguing recipes,
but most of them require ingredients I don’t have on hand. I’m declaring my
first experiment a success. John called it “the best breakfast ever.”
Instant Pot Eggs en Cocotte
Butter
3 large eggs
3 slices bacon, cooked and crumbled
3 tablespoons grated mild cheddar
3 teaspoons cream
A few strips roasted red pepper
Butter bottom and sides of three ramekins. Break an egg into
each. Top each egg with bacon, cheese, pepper and cream. Add salt and pepper to
taste. Place rack and a cup of water in instant pot. Put all three ramekins on rack.
Close and seal lid; set to pressure cook on low heat two minutes. As soon as
the time is up, use a wooden spoon to release steam. Open instant pot and serve
eggs with hot toast.
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