My awesome friends at Marx Foods never fail to provide me with new ingredients at which to test my hands, even if I have a pileup of their products scattered throughout my house as it is. This time around they were offering a sample of their black garlic to bloggers willing to try it out and review it on their sites. Being the knowledgeable food snob that I am, Marx Foods always proves to me that I still have plenty to learn regarding obscure and unique ingredients: I had never heard of black garlic until they mentioned it. Though by no means an expert recipe writer, I am always up for a challenge, so awaiting for me after a lovely snowstorm were two heads of black garlic.
I sat on my bag for a while. Christmas was coming and I wasn't doing a lot of experimental cooking outside of making Broccoli and Rice Casserole from scratch. Then it came time to pack up for Houston (my Christmas destination) and I threw the garlic in my bag next to the Surly t-shirt for my brother and homemade bath salts for my Mom. Cooking has always been a part of family gatherings so I was certain I'd have the opportunity to utilize my fancy new ingredient at some point during my trip.
My opportunity came yesterday morning at breakfast time. We had returned the night before from a trip to Fort Worth to visit more family members and were ready to detox ourself from the potato casserole and beef jerky overload we had enjoyed during the past two days.
After a bit of brain storming, Kyle helped me come up with the idea to use the garlic in Eggs in Cocottes, a favorite dish of mine I originally discovered years ago at the Grand Cafe. Cocottes are simply a reference to the little dish the eggs are served in, so any variation of individual servings of eggs in a small dish classifies as Eggs in Cocottes in my opinion.
We used the only oven-proof ramekins we had on hand and they were a little small to be a main breakfast dish. This would be lovely served after a starter of sticky buns or with a side of potatoes and a well made bloody mary.
Eggs in Cocottes with Black Garlic
4 ramekins, 1 Baking Pan
4 slices Brioche or Challah Bread
3/4c whipping cream
4 cloves Marx Foods Black Garlic, chopped
1 clove Marx Foods Black Garlic, sliced thinly
1/2c grated Gruyere Cheese
Heat the oven to 425F and put a kettle of water on to boil. Trim the bread into rounds that fit in the bottom of the ramekins.
Using a stand or hand mixer, whip the cream until firm peaks form.
Mix in the chopped garlic.
Line ramekins with bread rounds. Cover the bread with a dollop of whipped cream garlic mixture.
Crack one egg into each ramekin.
... and top with another dollop of whipped cream.
Top each ramekin with gruyere cheese and garnish with a slice of black garlic.
Arrange ramekins in baking pan and fill the pan with boiling water until it reaches 1/2 way up the sides of the ramekins.
Bake in the oven for 6-10 minutes; until eggs are set and the cheese has browned. Serve immediately.
Slightly sweet and a little earthy, the black garlic adds a very nice complexity to this breakfast dish. Mixing the garlic with the whipped cream ensures a good spread of the full flavor throughout the dish, and it paired great with the sharpness of the gruyere cheese (if I do say so myself).