Italian Baked Eggs (Oeufs En Cocotte)
As you know, I have been attempting a Whole30 challenge for the past few weeks. I say “attempting” because it hasn’t been a perfect journey. I’ve been very transparent on Facebook and let you know when I’ve messed up and eaten things I wasn’t supposed to. Technically, you’re supposed to start your 30 days over again when you fall off the wagon, but I made the decision early on that I would just continue on and not dwell on the mistakes that I would inevitably make during my first challenge.
I made this decision for a few reasons but mostly due the things I have learned about myself after multiple battles with eating disorders when I was younger. I don’t think it’s healthy to beat ourselves up for human mistakes. I also didn’t want to confuse my notions of what is healthy food and what isn’t. I knew that if I ate something that was considered a treat, but still “paleo” ingredients, it would lead to self-deprecation and feeling like I failed. But the things that were maybe considered not Whole30 are still by all means nutrient rich and much better than the standard American diet, so there really should be no shame. I found myself stressing out if there was one tiny ingredient in something that I didn’t notice until after I consumed it, or that a crepe made without sweeteners and fiber-rich coconut flour was ‘against the rules.’ And the reality of it all is that even with the ‘mistakes’ I made, I was still eating well. 100% Paleo. No grains, soy, dairy, or legumes. I ate almond or coconut flour, a little honey, or paired something together with whole30 ingredients that “looked” like dessert. All pretty good in my book.
“You will not be perfect. Don’t even try to be perfect. No one is judging, no one is keeping score, and there are no penalties for acknowledging that you are struggling. Be kind to yourself, be patient with yourself.” -Whole9.com
I will probably not do another challenge, but it has absolutely made me realize that we do eat too many sweets and treats. I have always believed that they are fine in moderation, but sometimes I have trouble with the moderating! The last few weeks has made me realize that we don’t need it so frequently and that I don’t even need that teaspoon of honey I would often add to salad dressings or other dishes on autopilot.
With all that said…. it forced me to come up with a lot of new recipes and get creative! And I have to say that I do feel much better about my meal choice when I eat something “whole30 approved” rather than a waffle or a muffin. I just want to be able to enjoy those waffles and muffins from time to time without feeling pressure. I know, it’s only 30 days and shouldn’t be that hard, but it was for me. It could possibly have something to do with the fact that I’m writing a cookbook and have a 2 year old that requests those things, but it is really about my own self-control. Once I deprive myself of something for so long, I end up overdoing it when I allow myself to eat it again or if it’s lingering in the house, which turns into a slippery slope. So I’ve decided it’s best for me to stick with what I have been doing for the past 4 years and not get myself into anymore uncomfortable situations like this month has been. I am also deciding to end the program a few days early (we’re technically done on Jan 28th) as my family and I are heading to Denver Friday to visit my sister. It will be the first time in 3 years where my siblings and I will all be together in one household so I want to be an easy houseguest and enjoy the moments with them (and the great wine!).
Here’s the baked eggs recipe you’ve all been waiting for! I put my Italian flare on the traditional French dish oeufs en cocotte (or eggs baked in a small dish). The coconut milk tomato sauce ends up tasting like melted cheese (don’t ask, just taste!) and the eggs are cooked to perfection with the yolks slightly runny. I alternate between sausages but my favorites so far have been the US Wellness Meats Italian Sausage and their sugar-free Pork Breakfast Sausage. Any nitrate/sugar/gluten free sausage should work though. Applegate Farms and Niman Ranch make some great ones and Whole Foods has a few in their meats counter as well. Just check the labels carefully, sausages tend to have a lot of hidden ingredients in you’re not careful.
- ¼ pound sausage, casings removed and crumbled
- 1 cup baby spinach, chopped
- 1 roma tomato, thinly sliced
- ¼ cup coconut milk
- 1½ teaspoons tomato paste (here’s an SCD legal one)
- 1 heaping teaspoon almond meal (I prefer the coarse meal to the flour for this recipe)
- ¼ teaspoon dried oregano
- ¼ teaspoon sea salt
- 4 eggs
- Ghee or olive oil for greasing
- Preheat oven to 350 degrees F.
- Grease 4 ramekins or individual sized baking dishes (do not try to do this in one large dish, the eggs will not cook properly). Layer individual baking dishes with crumbled sausage, spinach, and tomatoes, dividing the ingredients equally among the four dishes.
- In a small bowl, whisk together the coconut milk with the tomato paste, almond meal, oregano and salt.
- Drizzle the sauce over the layered ingredients, dividing evenly among the four dishes.
- Place the dishes on a baking sheet and bake for 15 minutes then remove from oven and raise the temperature to 400 degrees F.
- Crack an egg in each dish, being careful not to break the yolk.
- Bake for 5-7 minutes longer, until the whites are cooked but the yolk is still soft.
- Enjoy!
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This looks delicious! I’m on day 21 of my whole30. I look forward to trying something new. I have a 3 year old and it has been tough while making him cheesy yummy stuffs. When I do get to indulge I wonder if it will be as enjoyable. Well I know the cocktails will! Cheers!
We are doing the challenge at our gym right now. I really try to encourage people to not sweat the small stuff. A tiny amount of canola oil that you unknowingly consumed is not going to kill you or ruin it all. I say, set your own boundaries for the challenge and stick to them. And if that means it’s not completely Whole 30, so what?! You know when you want and desire to do that. Our biggest emphasis is to lose the grains, legumes, and sugar… then dairy, etc.
Basically, find what works for you and Don’t stress!!
I am so glad reading that I know we not perfect ….Hubby and I stuck the whole 30 out. We started Feb 13th we now doing Paleo I say 95% of our food is right on but i told hubby if we go someplace make wise choice. He is so pumped about the program and after watching TV special the weight of the nation he is even more so ………..Ty for making people realize to pick them self up and go on
He lost so far 32 lb me 28 and we are 68 / 66 years old
Thank you, Danielle, for sharing your personal history with eating disorders within today’s post and how it’s relevance was apparent in your Whole 30 journey. Next week I will embark on my first Whole 30 and have often struggled with disordered eating over the last 10 years. My story sounds very much like yours and I appreciate hearing how you prevailed during your Whole 30 without falling into the traps of the past. I now feel more comfortable in beginning my month of Whole 30 clean eating knowing that struggles are normal and perfection is not expected or essential. I love your posts and have made several of your recipes. My son has already requested your chocolate pudding pie for his birthday in March!
I agree. I have thought about doing the Whole 30 but found that I really have no interest. I used to think I couldn’t give up treats, but somehow I find that I have been eating less treats. I don’t think I could ever get rid of my treat and I really don’t want to. I have to learn to love and accept myself with these faults.
The dish looks great, will put it in the weekend meals.
Hooray!! I am so happy to read the first part of your post!! Listening to your Self / your own body should always trump any “rules” conjured up by other people! … You go, girl! <3
Beautifully said Danielle!! I am a dietitian and worked in the field of eating disorders for many years. I do believe that the Paleo lifestyle can be beneficial for so many people AND I love the way you talk about deprivation, rules, and the ways these things affect our relationship with food. Thank you for being so open and honest! I congratulate you for your incredible, healing journey, and I thank you for offering so many amazing recipes to that help me with my own health every day! Thank you!!
Oh my goodness, that looks delicious! I salute your decision to go easy on yourself – guilt is not good for the gut or the soul! Baked eggs for me this weekend.
x x x
Two thoughts: This recipe looks *amazing* and I can’t wait to try it out! And: I think you made a very healthy choice in regards to your Whole30. I’ve finished two W30s (one was actually a W38 – I was aiming for 40), but I’ve “failed” twice at the 21 Day Sugar Detox. I’m on day 19, but because of some recent personal struggles I realized I was essentially “punishing” myself with this detox, even though it IS extraordinarily healthy. But I have allowed myself some “cheats”, and decided to not even let the guilt seep in.
These programs are GREAT when they help people deal with disordered eating, or poor relationships with food. They totally backfire, however, when they actually manage to resurrect those issues. Each of us needs to make our own plan based on as much self-awareness as we’re capable of – and it seems to me like you made the right choice.
You are incredible. Thanks for being so open and transparent. I can so relate to all of this! Can’t wait to try this recipe!
Don’t feel alone…..girl, I joined Weight Watchers 3 weeks ago, and I really really wasn’t in the headspace to do it, but my work was paying the bill, it couldn’t hurt I thought. Well, that first week, I gained 1.5 pounds and you know why? Because I was having to COUNT points which made me want to eat more, do not ask why!!!!!!! I would so much rather just “eat healthy most of the time” and not worry about it. I’ve maintained my current weight for years this way and I’m 47 years old, yeah I’m 15 pounds over weight “according to the charts” but I can maintain it with ease, and I think once again, I’ve let society tell me I’m not small enough. Your new recipes will so exciting to try!! Thank you for what you do!
This looks amazing!!! I’m on Day 17 of my Whole30 and will be making this tomorrow morning. Thank you for sharing, and for your transparency…I’ve enjoyed following your process as I work through my own journey. Can’t wait to see what you come up with for us in your cookbook! Thanks again~
Lovely alternative to plain, old eggs! Thanks for this recipe!
Thank you for this! I’m having friends over on Sunday for brunch, two of them with gluten allergy, and this is the dish I’ll serve! It looks amazing.
I’m currently doing my first Whole30 challenge this month as well (and actually made your banana nut porridge for breakfast this morning!) and having the same exact “issues”. I think that whole crepe fiasco you dealt with is the perfect example. If that’s considered “cheating”, I’m definitely ok with being a cheater. Any treat I’ve had has still been without any sugar and 100% paleo and I’m ok with that. Like you, I’ve realized that all the honey I was using here and there ( in breakfasts, in tea, in treats) was and probably is, sometimes unnecessary, so that’s a positive of the whole experience at least.
Danielle, you are a daily inspiration and invaluable resource for so many. I have so much respect for you. Way to be honest with yourself and with us! It’s always good to try something new. Now you know. I only lasted 15 days on the Whole 30, and I’m fine with that. Keep up your great work! Thank you!
I did a Whole 30 last summer as my intro to longterm paleo (which was just what I needed) but watching what you have gone through (like the crepes!), I realize now I technically cheated – with all strictly paleo ingredients. I was learning new ingredients and what they could do, and the information was crucial to my learning curve. Now that I know what the W30 really is, I wouldn’t do it again. I just don’t agree with that mindset. Though I am continually perplexed by the emphasis of desserts in paleo cookbooks. Sweet just isn’t my thing, and I got into a trap over the holidays of trying to convince others about paleo via the sweets you could make. Which is not how I want to sell it.
I’m so in agreement with you on doing these challenges not being such a great thing for the mindset of someone with disordered thoughts about food. Mostly healthy choices. Most of the time. No guilt. It’s all good.
I love this! I will be making this as soon as possible!
These look incredible. Perfect for a Sunday morning.
Is the sausage going in raw or cooked before? love your recipes.
raw. it will cook and add great flavor in the oven
Hooray for you and this beautiful looking recipe. Definitely, on next weeks menu. I am also doing the Whole30 challenge this month and also “cheated” quite a few times with fruit based treats. There is something absolutely satisfying about sautéed apple slices in ghee, topped with coconut butter. I will continue this challenge for the next month as well. I find it restrictive and liberating at the same time. The positive for me – I am making all my meals!
Thank you for providing the recipe of Italian baked eggs. I neede them dearly.
What an amazing photograph! I love how you’ve managed to capture the steam coming out of the ramekin in the background, yummm!! Totally had me (almost) salivating
!
I too, had trouble with the Whole30 challenge living with three kids (My two older girls are 3.5 and 2.5 yrs old and my littlest is a 5mth old!). I felt guilty depriving either them or myself from the nutritious things my body was craving. I truly believe one can achieve optimal health by listening to and respecting what their bodies need/want. Thank you for helping me forgive myself and for being able to let go and live healthily!
Well said!
I’m on day 25 of whole 30. it’s been tough. wish I would have stumbled upon this blog a little sooner… looks like it would have been helpful
Seriously – these might be the best baked eggs I’ve ever had. This recipe is going straight into the “keeper” file. Thanks!!!
What size ramekins did you use?
I either use a 4×1 or a 4×2.5, but to be honest it really doesn’t matter too much.
Can I make this without the almond flour and have it turn out ok? I’m on SCD but I also have severe tree nut allergies, and I also do not tolerate coconut flour despite many attempts.
Gutsy Girl
Yeah, it just won’t have the cheesy consistency.
Would it kill the taste for me to use ground beef instead of sausage? I’ve had the hardest time finding SCD legal sausage and since it’s not my fav I just gave up. Do you think it would be okay with ground beef? And if so, assuming you’d cook that in a skillet first, what would you season the beef with for this recipe as you’re cooking it? Thanks.
Gutsy Girl
There’s quite a few SCD legal ones online and at whole foods. But yes, you could probably use ground beef and season it while you brown it.
Made this yesterday and it was amazing. Eating the leftovers today! The only thing I did different was use homemade marinara sauce in place of the tomatos and tomato paste. Just amazing. This is a keeper.
Made these for brunch today and they were delicious! I used bacon instead of sausage (none available) and made two (instead of 4). I used the same amount of ingredients, just split the sauce into 2 rather than 4. I topped them with 2 eggs, each, too. We thoroughly enjoyed them! Thanks so much for the recipe!
i loved reading your thoughts on whole30! i just completed the 30 days and it is TOUGH. im pretty sure once i didn’t use a compliant sausage, but like you, refused to beat myself up about it. I love this recipe and many of the recipes that i used during the days, this is definitely pinned! i wrote my final thoughts too if you are interested. i probably won’t do another one, but i’m definitely mostly sticking to it from now on only because i definitely feel much better and i can’t ignore that!