Oeuf en Cocotte

Oeuf en Cocotte – Chef Alex Chen Alex Chen, Executive Chef, Boulevard Kitchen &Oyster Bar   This tasty recipe is currently available on the Weekend Brunch Menu at Boulevard Kitchen   & Oyster Bar.   Yields 4 servings Ingredients: 1 chorizo sausage (dry and cured) 8 large free range eggs 1.5 lbs (approx. 9 cups) … Read more