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Easy Instant Pot Eggs en Cocotte (Baked Eggs)

· FEEL-GOOD FOOD

Instant Pot Eggs en Cocotte

Instant Pot eggs are a breakfast game changer!

We usually think of the Instant Pot as our dinner time best friend, but this recipe will make it your favorite breakfast appliance too! This recipe for Instant Pot Eggs en Cocotte (which is a fancy French term for baked eggs) is one of my weekend favorites.

Truthfully, I was never much of an egg fan until my husband and I went full Keto a few years ago. Keto breakfasts are basically only eggs and bacon, unless you start to get creative. Needless to say, we made our fair share of eggs - so it's a good thing they're so cheap!

But let's be honest - even fried eggs start to lose their luster after eating them for nearly every breakfast! Sometimes you have to mix it up - and that's where this Instant Pot eggs en cocotte recipe comes in handy! It's quick to make, easy to clean up, and WAY better than cold cereal!

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Easy Instant Pot Eggs en Cocotte (Baked Eggs)

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Recipe Tips

I've tinkered with this recipe so that the yolk is still soft, which is the way I like my eggs. Note that you'll need to adjust cook time or release time based on how hard or soft you prefer your yolks.

And as always, this Instant Pot recipe can be adjusted for the oven if you don't have a pressure cooker. This process is just much quicker, and it's my preferred method over baking the eggs in the oven.

However you decide to bake your eggs, you'll need a set of at least four ramekins. These are great for baking individual servings of eggs, desserts... you name it! You can stack them (as shown below) to fit into your Instant Pot if you don't plan on baking your eggs in the oven.

You can serve the eggs hot and fresh, but this also makes a great meal-prep recipe if you're planning ahead for the week! Simply cover the ramekins with plastic wrap and store in the fridge for a few days until you're ready to eat them. Whatever your plan, I hope you enjoy this recipe. Let me know in the comments what you think!

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5 from 1 vote

Easy Instant Pot Eggs en Cocotte (Baked Eggs)

This Instant Pot Eggs en Cocotte recipe is easy to make, quick to clean up, and super delicious!
Prep Time5 mins
Cook Time10 mins
Course: Breakfast
Cuisine: French
Keyword: Instant Pot Eggs en Cocotte
Servings: 4 people
Calories: 231kcal

Equipment

  • Instant Pot
  • 4 ramekins, prepared with cooking spray

Ingredients

  • 8 eggs
  • 4 T half & half or heavy whipping cream divided
  • shredded cheddar or mozzarella cheese to taste (about 4 T)
  • bacon bits to taste (about 4 tsp)
  • salt & pepper desired amount

Instructions

  • Crack 2 eggs into each prepared ramekin.
  • Top each ramekin with 1 T half & half or cream.
  • Sprinkle desired amount of shredded cheese, bacon bits and salt & pepper over each ramekin.
  • Pour 1 cup of water into Instant Pot. Place ramekins on trivet (you will need to stack them). Secure the lid, making sure the vent is closed.
  • Set pot to cook on low pressure for 3-4 minutes, depending on how hard or soft you like your eggs. Once time has expired, quickly release the pressure and remove the lid. Allow ramekins to cool before removing, as they will be very hot!

Trying to Cut Carbs?

This is a great breakfast recipe for people wanting to cut their carbohydrate intake. Like most Keto-friendly and low-carb recipes, this recipe tends to be higher in cholesterol, protein and good fats because of the eggs. Overall, these eggs will fill you up for the morning for relatively few calories.

 

Easy Instant Pot Eggs en Cocotte (Baked Eggs)

 

 

 

 

 

 

 

 

 

 

 

 

 

Bon Appétit!

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How to Make Spaghetti Squash (Two Ways!) | Day 17 of #30DaysOfBlogging

· FEEL-GOOD FOOD

How to Make Spaghetti Squash (Two Ways!) | Day 17 of 30 Days of Blogging

Spaghetti squash season is upon us!

I've tried (and failed) multiple times to grow my own spaghetti quash, but unfortunately I have a black thumb. Thankfully it's squash season, so I can find them at the grocery store on sale again!

Some of my favorite recipes use spaghetti squash as a substitute for spaghetti noodles. Using spaghetti squash keeps carbs low and adds and extra serving of vitamins and minerals that regular noodles simply could not. And it's in season right now, it's the perfect time to try those recipes you've always wondered about.

 

Let me just get this out of the way first. Is it any good?

I always use my husband's opinion as a litmus test to see if my recipes are actually any good. So when I make a dish with spaghetti squash and he actually likes it, then I know I've done something right!

Here's the deal: spaghetti squash is thinner, stickier, and a bit sweeter than noodles. It can turn to mush if you're not careful, and the texture is just different. But if done right, it tastes just as good (maybe even better!) than noodles, particularly in baked dishes.

Short answer: Yes. It's good.

 

Two Ways to Make Spaghetti Squash

The fastest way to prepare spaghetti squash (and always, my preferred method) is in the Instant Pot. But I realize that not everyone has access to a pressure cooker yet (definitely add it to your Christmas list!), so I'm including instructions for how to bake your squash in the oven.

Pick whichever method works best for you and follow the recipe below!

 

How to Make Spaghetti Squash (Two Ways!) | Day 17 of 30 Days of Blogging

 

Instant Pot Method

  1. Cut spaghetti squash in half and remove seeds.
  2. Place 1 cup water and squash halves into pot.
  3. Secure the lid, set the release valve to sealed and set pot to "manual" or "pressure cook" for 6 minutes.
  4. After the 6 minutes expire, quick release the pressure.
  5. Remove squash from pot and allow to cool.
  6. Using a fork, remove contents of the squash. Lay "noodles" flat on a paper towel to absorb some of the liquid.
  7. Use immediately in a recipe or keep in an airtight container in the fridge for up to a week.

Oven Method

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Cut spaghetti squash in half and remove seeds. With a fork, poke holes in the skin of the squash.
  3. Cover a baking sheet with parchment paper and place squash on the pan, cut side down.
  4. Bake for 40-45 minutes, or until desired tenderness.
  5. Remove squash from oven and allow to cool.
  6. Using a fork, remove contents of the squash. Lay "noodles" flat on a paper towel to absorb some of the liquid.
  7. Use immediately in a recipe or keep in an airtight container in the fridge for up to a week.

 

Enjoy!

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Instant Pot Yogurt Troubleshooting

· FEEL-GOOD FOOD

By now, it's kind of a well-known fact among my friends and family that I love my Instant Pot - specifically, making yogurt in my Instant Pot. (If you haven't tried it yet, GO HERE!) I've been doing it for a little over a year now and I've usually yielded thick, rich, creamy Greek-style yogurt.

Unfortunately, every now and then I get a batch that flops. It could be due to an old starter culture or a slight difference in temperature. I honestly experience a mini-heartbreak when I wake up to a pot full of warm-ish milk after letting my yogurt incubate overnight. But just like any type of cooking, yogurt-making is a scientific process, and when even one component of the process isn't exactly right, your yogurt might not set up.

My Dutch roots come out in full force any time I have to throw food away - it's like seeing dollar bills washed down the drain! But the good news is that through some troubleshooting, you DON'T need to dump that flopped batch just yet! As frustrating as it can be, there are a few ways you can salvage the flopped yogurt. Read on for some methods proven to save that hard-earned homemade yogurt!

 

If your yogurt smells like yogurt, but looks runny...

Sometimes my yogurt sets up slightly after incubating, but it doesn't thicken as normal. The first thing I do is smell it to see if it smells like normal yogurt. (If you're not sure, taste it to see if it tastes tangy as usual.) If it's thicker than milk but thinner than you'd prefer your yogurt to be, I'd recommend straining it.

To do this, line a large strainer with coffee filters and pour your yogurt in. You may need to leave it alone for a few hours to strain, and it should be okay for a while outside of the refrigerator. I haven't experienced spoilage, but if that's something you're worried about, you can always strain it over a large bowl in the refrigerator.

When you strain the whey from the yogurt, you're making it "Greek style." While this method will definitely decrease the volume of your yogurt, you'll enjoy what you've got much more when it's the texture you like.

 

If you're left with a pot of warm milk after the incubation cycle...

The last time I made yogurt, this is exactly what happened. *Heavy eye roll.* But never fear! Even if you've got what seems like a wasted pot of warm milk, you can still make a salvaged batch of thick, creamy yogurt. (Remember that whole thing about me being resourceful? Ya gurl's got you.)

If your yogurt doesn't incubate properly, I recommend adding more starter culture to the batch and running the entire incubation again. To do this, first reheat your milk to about 110 degrees. Then add about a cup of the milk to a small bowl, stir in your starter culture, and return to the rest of the batch, stirring well to mix. Run another incubation cycle, and in another 8-9 hours, you should have a salvaged batch of homemade yogurt.

This has happened to me a few times, and each time I've run a second incubation cycle, I've come away with perfectly good yogurt. I'm not promising it'll work for you, but it's definitely worth a shot!

 

If you don't have time to fix your flop...

Hey, I get it. Sometimes the effort of fixing the flopped yogurt isn't worth your time, and there are still ways you can use it. If you drink smoothies, try adding your runny yogurt as a base. You can even freeze it in an ice cube tray to use later.

You can also use runny yogurt as a substitute for buttermilk - try making a batch of buttermilk brownies or in a quick-bread recipe. The possibilities are endless!

 

If your yogurt smells sour or spoiled...

Throw it out. Definitely don't eat it.

 

What went wrong in the first place?

Honestly, there are a whole slew of things that might have gone wrong, and the only way to know is by experimenting with the recipe. Your failed batch may be due to...

  • Temperature miscalculation in the early stages of heating and cooling the milk. Remember, there are bacteria at work in yogurt, and they're pretty particular about what they like when it comes to temperature.
  • Something you added. If it's your first time making yogurt, try not adding anything at all. Even vanilla can mess with the bacteria in your yogurt.
  • Unsterilized inner pot. I've had yogurt batches turn out grainy because my inner pot wasn't as clean as it should've been. Try sterilizing your pot first and making sure you wash it thoroughly after every use.
  • The type of milk you used. I recommend using whole milk rather than skim to produce thicker, creamier yogurt. Also, be sure to use dairy milk if you're going to follow the standard process of yogurt-making. There are nondairy methods out there - I just haven't tried any yet!

 

All in all, remember that yogurt-making is a scientific process and failure is part of that process. Don't default to throwing a failed batch out right away - try these troubleshooting solutions first, and make a note of any variables you might have inadvertently changed. If you keep at it, I know you'll love your homemade Instant Pot yogurt as much as I do!

Good luck!

-Rachel

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