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New Beginnings: Chicken and Eggs

I know its taken me forever to get back online, but I was simply trying to give the site a fresher, more professional look for 2012. A new year brings with it budding aspirations, restored hope, exciting uncertainties and continuous inspiration; it also reminds us that everything we want to accomplish has to be thoroughly thought through and taken step by step.

This is true for our government, who if they want to progress and make the country a better place for its people and future visitors, needs to invest in the basic simple necessities before venturing out and doing the impossible. This is true for your career, where shortcuts are always looked at lightly and become problems in the long term. This is true for that wall you’ve been meaning to repaint over last year but never got to, and suddenly decide to just put on a fresh coat, without mending first the cracks or the true source of why it looks terrible; start off by finding the root cause, then buy the tools and materials you may need, set a game plan, execute and assess. Use this mentality in everything that you do and you’ll become a more efficient person. All this to say (I know you’ve missed my superfluously strangely enlightened and always somewhat relevant-to-the-recipe, introductions), that I want to start my blogging year with the basic.

My friend, Mark, is absolutely obsessed with Eggs. He spends some time a year in Paris (more than me, its unfortunate, I know, I’m a terrible half French man), and when there, the food capital of the world, the birth place of classical technique and the initiators of the notion and importance of the ‘terroir’ for food and wine; well Mark eats, Omelettes. I know, you don’t even have to say it. But there is, like with most artist, method to his madness. Because eggs when prepared properly and creatively remain a staple, a favourite and a reason to celebrate even if it isn’t the New Year anymore.

Here are my favourites: I like to have concept behind my dishes, and I’ve always found the predicament of the chicken and the egg a fun and confusing one, if you really think about it hard. It ties in great with this new beginning theme, which is why I decided to make this quick, healthy recipe, the first of the year.

Oeuf (eggs) en Cocotte with Mushrooms, Spinach and Smoked Chicken Breast.

1. Boil some water in a pan. Preheat your oven to 220 c.

2. Thaw out about 1/2 cup of spinach in a tbsp of olive oil (no, dont use extra virgin), once thawed, add a quarter of a white onion sliced then chopped, 1 sliced smoked chicken breast and season with salt and pepper.

3. Put the mix in a ramekin or small oven proof bowl mix in 1 tbsp of sour cream, make a small well in the center and crack in two organic (if possible) eggs and make sure everything is submerged in the whites. Season.

4. Place small bowl in a bigger baking dish, and fill dish with hot water until 3/4 of the smaller bowl is submerged.

5. Place in oven for 10-13 mins (depending on how runny you like ‘em eggs) and eat immediately.

The yolk will break in an astonishing, luscious and unctuous fashion making anyone around you jealous of your 15mins culinary prowess.

Enjoy!

66 COMMENTS

    1. Adam Genato January 26, 2012 at 4:39 am

      Hey erwann, if I just use egg white for this dish, would it be ok? or would it taste bland? Or would you really recommend to include the egg yolk? If yes, will just do this on my cheat day?!!! Thanks Erwann!

    Reply
      1. Erwan January 27, 2012 at 3:10 am

        egg yolks arent unhealthy! google! they actually promote weight loss and help in muscle building (if eaten correctly)

      Reply
    1. vin January 26, 2012 at 6:04 am

      nice dish. i’ll try this for sure. btw, why don’t you recommend the extra virgin olive oil?

    Reply
      1. Erwan January 27, 2012 at 3:09 am

        extra virgin oil is made through a cold press system, so if you heat it up, all that hard work goes to waste, and becomes volatile and quite unhealthy. So just use olive oil or grapeseed oil

      Reply
        1. geri February 8, 2012 at 11:14 am

          never knew that.. but doesn’t Rachel Ray always use EVOO?

        Reply
          1. Erwan February 11, 2012 at 2:03 am

            i hate Rachel Ray

          Reply
            1. geri February 11, 2012 at 2:21 am

              LOL! but why? is it because her cooking seems ‘unhealthy?’

            1. Erwan February 13, 2012 at 2:37 am

              i just do. i cant explain it.

    1. asharadayne January 26, 2012 at 10:45 am

      You’re baaaaack! Yay can’t wait to try this recipe

    Reply
      1. Erwan January 27, 2012 at 3:09 am

        let me know how it goes

      Reply
    1. nikki john cruz January 27, 2012 at 3:18 am

      wowwww, new recipe cant wait to try, sure its cool. i’ll try it this sunday
      . what is the background song? cool

    Reply
      1. Erwan January 27, 2012 at 4:11 pm

        i always forget to put the soundtrack haha, this one is pains of being pure at heart i think and some toro y moi, ill double check.

      Reply
    1. Trexcy Anne Cahilog January 27, 2012 at 5:17 am

      hi !
      u remember me? (i hope so*)
      nice , quick and easy, and its healthy
      cant wait to try this, hopefully soon.

      by the way, welcome back fat kid, worth the wait .
      …. :)

    Reply
      1. Erwan January 27, 2012 at 4:09 pm

        yes i do. thank you!

      Reply
    1. Dee January 27, 2012 at 5:50 am

      I am a new reader! A nice blog you have here. Anyhoo…

      Now I know what to do with my spinach leftovers. LOL. This sure looks good. What mushroom did you use? And what goes well with it besides the smoked chicken breasts?

    Reply
      1. Erwan January 27, 2012 at 4:09 pm

        you can do this with any leftovers really, its great. i found mine in rustans. but most delis carry this product

      Reply
    1. sheena January 27, 2012 at 12:11 pm

      yummyness… will def try this tomo.. thaks fat kid… mwuah..

    Reply
      1. Erwan January 27, 2012 at 4:02 pm

        let me know how it goes!

      Reply
    1. Kristin January 27, 2012 at 1:07 pm

      Hi Erwan!

      I’m glad I discovered this website. Can you do this in a microwave?

    Reply
      1. Erwan January 27, 2012 at 4:01 pm

        i dont recommend it, cooking in the microwave will never give you the desired effect!

      Reply
    1. Lanie Joy January 27, 2012 at 2:25 pm

      I just e-mailed you about my dilemma :)
      Great blog + delicious food = WINNER!
      Keep it up man.

    Reply
      1. Erwan January 27, 2012 at 4:01 pm

        will reply soon!

      Reply
    1. Kevin Sato January 28, 2012 at 3:47 pm

      This is so perfect for me! Eggs are one of my comfort foods. Glad to know that there is someone out there who also loves his eggs really really extra runny. Same goes for me!

      CAN’T WAIT TO TRY THIS! Thank you for the scrumptious and quick recipe.

    Reply
    1. Rachel January 28, 2012 at 5:39 pm

      Hi Erwan! I must say that your food blog is informative and great. I would love to try one of your healthy dishes since I wanna loss weight when I go back for vacation in the Philippines. I do have question for you, Hope you do answer. What is your favorite dish?And of all the dishes that you cooked what is your girlfriend’s most favorite?Godbles!

    Reply
    1. RVay Eman January 29, 2012 at 3:07 am

      I am new reader.. I’ll definitely follow your blogs… KEEP IT UP! :)

    Reply
    1. GIL Adia January 29, 2012 at 3:17 am

      Im so Happy that Fat Kid Is Back!!!!

    Reply
    1. krischelle caramat January 29, 2012 at 9:05 am

      WELCOME BACK!!:D
      JUST KEEP ON INSPIRING US..:))

    Reply
      1. Erwan February 3, 2012 at 1:23 pm

        thank you!!!

      Reply
    1. grace January 30, 2012 at 7:17 am

      Will try making this one. Been looking for different ways to cook my chicken and egg. This is awesome.

    Reply
      1. Erwan February 3, 2012 at 1:25 pm

        this is really good too

      Reply
    1. Brandon January 30, 2012 at 9:11 am

      I just started following your blog and I’m enjoying it thus far.

      I have some question if you don’t mind:

      How did you learn how to cook? Did you go to culinary school?

      I’m from California and I want to study culinary in the Philippines this summer. Do you have any recommendations for a good culinary school?

      Thank you.

    Reply
      1. Erwan February 3, 2012 at 1:25 pm

        nope never attended culinary school. self taught.
        you have better schools over there in Cali!

      Reply
    1. Ci Ong January 30, 2012 at 12:31 pm

      I made this recipe yesterday, it was sooo delicious! Thanks you for sharing, more recipes please!

    Reply
      1. Erwan February 3, 2012 at 1:25 pm

        send me a pic and i’ll post it!

      Reply
    1. arlon camacho January 31, 2012 at 11:17 am

      hey erwan, welcome back.. can i just ask if you could recommend alternate food but tasty ofcourse instead of eating rice in the eve… thanks so much.. .i like the way how you prepare… keep up…

    Reply
    1. jun January 31, 2012 at 11:24 am

      can try some arabic foods? im here in saudi arabia and being surrounded by arabic foods but i want some of it with pinoy kick.

    Reply
    1. Alyssa January 31, 2012 at 12:47 pm

      Is it alright if I use garlic? I have a mad obsession with that ingredient and seeing that there’s spinach and chicken in this, I got all excited. I can’t believe I only just came across your blog. I’m gonna spend the next few hours watching your videos so I can be a better cook! Hehe

    Reply
    1. therese January 31, 2012 at 9:54 pm

      i love eggs, spinach and mushrooms together….. it’s usually what i have for breakfast…and it’s great because i do not need any bread because the mushrooms and spinach really take the place of the bread… smoked chicken? i never tried it with this but will definitely try this recipe. nice tip about the evoo. informative. :)

    Reply
      1. Erwan February 3, 2012 at 1:42 pm

        yes smoked chicken! elevates the dish completely

      Reply
    1. jacq January 31, 2012 at 10:50 pm

      Hi Erwan.. Anyway else you can cook the egg without an oven?

    Reply
      1. Erwan February 3, 2012 at 1:42 pm

        same technique but do it on a stove!

      Reply
    1. Faith February 4, 2012 at 1:28 am

      This looks awesome! I will definitely try to make this. Thanks!

    Reply
      1. Erwan February 5, 2012 at 2:55 am

        go!

      Reply
    1. Jessica February 5, 2012 at 3:52 am

      Hi!! New readers here:). Loving You it so far!

      I am not really fond of eggs, I will eat omelettes though (I have strange eating habits lol)

      This recipe might change that!! Looks yummy!

    Reply
      1. Erwan February 8, 2012 at 2:32 am

        dont worry i know some people like that too. Dont like tomatoes but love tomato sauce, weird.

      Reply
    1. marie February 5, 2012 at 4:11 pm

      What I like the most about your blog, aside from the foods, is the song you use in the start of the video. I just wonder what is the title of the song. Anyway your blog is really awesome. Would try some of the dishes this coming summer! :)

    Reply
      1. Erwan February 8, 2012 at 2:31 am

        its all on my facebook.com/thefatkidinside.com

      Reply
    1. Mai February 6, 2012 at 2:46 pm

      Great recipe! hey what’s the song in the intro? i love it! :D

    Reply
      1. Erwan February 8, 2012 at 2:26 am

        grouplove

      Reply
    1. Haima February 8, 2012 at 5:51 am

      Great recipe! I think i saw something similar on jamie olivers cooking show.. But it had something called dijon (?)
      By the way.,
      Its amazing that you reply to every comment.. :)

    Reply
      1. Erwan February 11, 2012 at 2:06 am

        thats mustard. Oeuf en Cocotte is a traditional french dish, ppl just put their spin on it.
        Replied! boom!

      Reply
    1. Angel March 16, 2012 at 4:57 am

      You should be a chef! Or are you?

    Reply
      1. Erwan March 23, 2012 at 2:18 am

        i am not :)

      Reply
    1. Cheska Lelina April 2, 2012 at 6:58 am

      Why are other eggs have a white shell and others have brown shell?

    Reply
      1. Erwan April 18, 2012 at 2:35 am

        google

      Reply
    1. Neil Mutia April 14, 2012 at 2:08 pm

      Erwan,

      If you’re really busy, do you sometimes prepare a meal that will last you for more than 2 days? I mean just cook it and stick it in the fridge, take it out whenever. :)

      Thanks,
      Neil

    Reply
      1. Erwan April 18, 2012 at 2:13 am

        mostly soups yes :)

      Reply
  1. Pingback: Featured Food Blog: The Fat Kid Inside | Yummly

    1. Edz May 31, 2012 at 8:28 pm

      Hey, can you recommend some alternative for fresh egg? since I’m not used to eat uncooked/half cook egg. thanks :D

    Reply
      1. Erwan June 8, 2012 at 8:19 am

        get used to it! haha im kidding, switch it out with anything you want.

      Reply
    1. Michelle June 6, 2012 at 5:22 am

      hohoho.. thank GOD i’ve found this blog… it helps alot,not just for my healthy lifestyle but also it enhance my talent in cooking.. heheehe u ERWAN is the best.. looking 4ward 4 more healthy foods..

    Reply
      1. Erwan June 8, 2012 at 8:32 am

        more to come

      Reply
    1. Sam July 26, 2012 at 11:52 am

      Hi! New reader. I’ve been reading (and watching) your posts for almost an hour now. Haha. Where can I buy greek yogurt/plain yogurt? Thanks! Great job, btw! Keep on doing this. :))))

    Reply
      1. Erwan July 31, 2012 at 2:21 am

        SnR

      Reply
    1. Noeme October 19, 2012 at 4:09 am

      Hi Erwan, thank you for sharing this recipe, it is easy to prepare and very healthy. I enjoy what I prepared and plan to cook one for my friends

      Thank you and God bless

    Reply
      1. Erwan October 31, 2012 at 4:26 am

        thank you Noeme!

      Reply
 

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about THE FAT KID

I gained weight because of a sedentary lifestyle and overly indulging in foods I knew were bad for me, eating out too often, taking the easy route (microwavable dishes) and not caring what went in my body, before I knew it reached 240 lbs. I lost weight through pure dedication, tireless hours of hard work and yes, food. I cooked my way to fitness, making sure to only feed myself tasty well prepared dishes with all the right stuff, the perfect fuel, taking me down to 150lbs. Of course I indulge from time to time, as the fat kid still lurks inside of me; here you will find a little bit of everything for the sole purpose of sharing my passion for food and life.

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