Cocotte Burger Recipes

Steps:

• Heat a large cast-iron skillet. Add pine nuts and cook over low heat, stirring a few times, until lightly browned, about 5 minutes. Transfer nuts to a small bowl and let cool. In a medium bowl, lightly mix meat with pine nuts and thyme and season with salt and pepper. Shape meat into 4 patties about 3/4-inch thick.
• Heat oil in same skillet over medium-high heat until just smoking. Add burgers and cook for about 2 minutes on each side for rare or 3 minutes for medium rare. Transfer burgers to a platter and top with Cheddar.
• Lightly toast English muffins. Scrape off any pine nuts and meat stuck to skillet. Crack eggs into skillet and cook sunny-side up over medium heat until whites are set and yolks are still slightly runny, about 3 minutes.
• Spread cut sides of muffins with ketchup and mustard. Top with burgers and eggs, sprinkle with chives and serve.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Boil water in a kettle.
• Grease a small lidded casserole dish with olive oil. Distribute diced ham over the bottom and sprinkle with 1 tablespoon Gruyere cheese. Pour cream on top and season with a little pepper.
• Crack eggs into the casserole dish one at a time, making sure egg yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyere cheese and fresh chives. Season with salt and pepper. Cover casserole dish and place into a roasting pan. Pour in enough boiling water so it reaches about halfway up the casserole dish.
• Bake in the preheated oven for 9 minutes with the lid on. Uncover and continue baking until the egg whites are just set but the yolks are still runny, 3 to 6 additional minutes.