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Luxury Hotel Style Ketogenic Brunch: Creamy Egg Strata (Oeufs Cocotte)

Chef Janine is bringing to you her Creamy Egg Strata (Oeufs cocotte) as the star of your luxury hotel style ketogenic brunch. Prepared with Swiss and Parmesan cheese, bacon, tarragon, and nutmeg, this egg dish is definitely worth waking up for. Chef Janine bakes the eggs in the oven in a water bath (bain-marie) until the egg whites are just set and the yolks are still loose and runny. On the side of this creamy and luscious dish, Chef Janine serves her house made ketogenic cheese biscuit and Caesar Cardini style slaw.

The Story of Casserole Dishes

The term “casserole” comes from the Greek word “kuathion,” meaning “little cup,” which morphed into the Medieval Latin word “cattia” and eventually into “cassole” or “casserole.” In French “casse” means “pan.”

The term “casserole” refers to mostly hearty comfort foods which are prepared in a casserole dish —a deep, wide baking dish— baked in the oven and served in the same dish. Earthenware vessels are popular for casseroles since they look attractive as part of a table scape. A cast-iron skillet could technically serve as a casserole dish.

There are two main types of casseroles: With layers (examples: an Italian lasagna or a deep-dish pizza), or composed of a combination of veggies, a protein, and a binder.

Macaroni and cheese is the oldest written casserole recipe from the year 1250. By the 18th century, the English-speaking world used the word “casserole” referring to dishes baked in the oven. If a dish needs to be finished on the stovetop, it’s not a casserole.

Immigrants to America introduced their love of casseroles in the late 19th century. Today, casseroles have a reputation as an all-American oven-baked dish for family dinners and get-togethers.

You can enjoy this dish on our Fall "Menu 5" scheduled for delivery on Tuesday, October 3rd.

Please follow this link to review the menu and place your order online.

Bon Appétit!

Master Keto Chef Janine Lechuga


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