I love these little ceramic cocotte baking dishes from Chasseur. Food presents so elegantly served in individual serving dishes. And who wouldn’t love having their own casserole pot presented to them? No sharing required.

These Chasseur pots look like identical miniature versions of the large enamelled cast iron French Ovens used for making casseroles, stews, stocks. They are made of high-quality stoneware, not cast iron like the large ones, but are coated with the same thick and glossy enamel and can really be used in almost exactly the same way. They are oven safe to 250°C, microwave safe, freezer safe and grill safe. I like the fact that you can serve food straight from the oven – very clean and easy. And cute!

What to cook in your mini cocottes? There are so many great dishes to try: mini mac and cheese, pates and terrines (like my Duck Rillete), mini pies, soups, individual cheese fondue, individual vegetable side dishes, or baked eggs.

Eggs in Cocotte is a classic brunch dish that is so elegant yet so easy. You can also make these to individual specifications: just add what you like. The Chasseur cocottes are big enough to hold 2 eggs each, plus some additions like ham, cheese, wilted greens, mushrooms, chorizo sausage crumbles, etc. Here are three great variations to try:

Eggs in Chasseur Mini Cocotte

Serves 1| Cooking Time: 10 minutes

Ham, Eggs and Cheese on Toast

• 2 eggs
• Ham
• 1 slice of cheese
• ½ piece of bread
• salt and pepper

Method

Heat oven to 150C/300F.

Flatten the bread with a rolling pin, toast lightly and butter. Press down into the bottom of the cocotte.

Top with ham, cheese and then two eggs. Salt and pepper as desired.

Place lid on cocotte and then cook in the oven for 5-15 minutes or until the egg white is set. Check every 5 minutes as ovens vary, and the eggs can set very quickly.

Crispy Bacon, Eggs and Avo in Cocotte

• 2 eggs
• 1 slice of streaky bacon
• ¼ avocado
• salt and pepper

Method

Heat oven to 150C/300F.

In a frying pan, cook bacon until crisp and then drain on a paper towel.

Chop avocado into 2-3 large pieces and place in the bottom of the cocotte. Roughly crumble the bacon over and then the eggs.

Salt and pepper as desired.

Place lid on cocotte and then cook in the oven for 5-15 minutes or until the egg white is set. Check every 5 minutes as ovens vary, and the eggs can set very quickly.

Baked Eggs with Yoghurt and Spicy Greens

• 2 eggs
• 1 tbsp butter
• small handful spinach
• 1 spring onion, finely chopped
• a few pickled jalapeños
• small handful chopped soft herbs such as dill, coriander and or parsley
• 1/3 cup yoghurt
• salt and pepper
• Sumac, to serve
• Turkish bread

Method

Heat oven to 150C/300F.

Set out the yoghurt to come to room temperature. Mix together with a little flaky sea salt.

In a frying pan, the spinach and spring onion in the butter until softened, about 5 minutes. Set aside and add the chopped herbs and pickled jalapeños. Spoon into the bottom of the cocotte. Top with the eggs

Salt and pepper as desired.

Place lid on cocotte and then cook in the oven for 5-15 minutes or until the egg white is set. Check every 5 minutes as ovens vary, and the eggs can set very quickly.

Spoon the yogurt over the eggs and sprinkle with a little sumac.

Serve with toasted Turkish bread.

With Australia Day on approach, these mini cocottes by Chasseur would make fabulous breakfast meals, or surprise mum in the morning. Chasseur makes a huge range of enamelled cookware and kitchenware in a range of colours to suit any kitchen.

Their cast iron French ovens and cookware are made in the famous Invicta foundry in Donchery France. Their range in recent years has expanded into fantastic stainless steel cookware as well as beautiful ceramic bakeware and tableware with unique French styling.

To explore the entire Chasseur range click here.

Becky Gilhespie is a food writer and former Masterchef semi-finalist. Her blog, www.eatwhatweeat.com provides inspiration for meals that both kids and adults love. They are elegant yet simple, easy to follow recipes that are fast to get on the table and use every day ingredients.

Becky is originally from the US but lived in London for 15 years and now resides in Sydney with her husband and two little boys. Her food is inspired a lot by her travels (and desire to travel more).