Switch up your usual eggs-for-breakfast game with these Instant Pot Tomato Basil Eggs en Cocotte! This simple, flavorful French recipe is perfect for breakfast or brunch and is delicious served with runny yolks, a dash of hot sauce, and slices of crusty bread or toasted English muffins.
Keyword eggs en cocotte
Prep Time 5minutes
Cook Time 12minutes
Total Time 40minutes
1tablespoonlemon juicefreshly squeezed
2tablespoonsParmesan cheeseshredded, optional
Place the tomatoes in a fine-mesh strainer set over a medium bowl and sprinkle with 2 teaspoons kosher salt. Massage the salt into the tomatoes and allow them to drain for 20 to 30 minutes.
Add 1 cup water to the pressure cooker and place the trivet or egg rack in the bottom. Coat the 4 ramekins with some of the butter and set aside.
On the stovetop, heat the oil in a medium saucepan over medium heat. Add the garlic and brown lightly, stirring often, until fragrant, about 1 minute. Add the drained tomatoes. Reduce the heat to low, cover, and simmer for 5 to 6 minutes until softened.
Add the lemon juice and sugar and stir to combine. Stir in the mushrooms and cook 2 to 3 minutes, stirring frequently. Remove from the heat and stir in the basil.
Distribute the tomato-mushroom mixture evenly among the prepared ramekins. Add 1 tablespoon of the cream to each ramekin, then crack an egg into each one. Sprinkle some Parmesan cheese over each egg (if desired). Place 3 ramekins on the trivet in a three-leaf clover arrangement, with the fourth one on top of the others in the middle.
Cover, secure the lid, and select Manual, cooking on high pressure for 1 to 3 minutes, depending on how soft you want the yolks. Quick Release the pressure, then remove the lid.
Carefully remove the ramekins from the pot. Season with salt, pepper, and hot sauce (as desired).