AD: Eggs En Cocotte with Pancetta & Onion is the perfect Sunday Brunch meal, and it is definitely transporting me into fall. These beauties are easy to make ahead and very impressive. I love going to the bakery at my local @Safeway first thing in the morning and picking out some fresh sourdough to dip into my eggs! You can also order everything through the #Safeway Deals & Delivery App and conveniently pick up in store. I am loving the #FallintoFlavor content hub – you can do your recipe planning with shoppable recipes on their digital microsite as well as sign up for virtual cooking classes with celebrity chefs. See for yourself: https://lnk2.io/wjx7ymq Ingredients: •4 eggs. •gruyere (grated to taste, I did about 1/4 cup per cocotte). •1 stick butter (just to grease the cocottes). •1/4 cup + 1 tbsp O Organics® heavy cream. •salt/pepper to taste. •smoked paprika to taste. •1 sprig fresh thyme. •pinch nutmeg. •2 oz cubed pancetta. •1/4 yellow onion (chopped). •crushed red peppers to taste. •chives to taste. •Signature SELECTTM Fresh Artisan sourdough bread. Directions: 1. Sauté the pancetta for 1-2 min on high until slightly browned. 2. Sauté the onion and pancetta on medium for 8-10 or until golden. Add in thyme, nutmeg and smoked paprika. 3. Grease the cocottes with the butter. 4. Add the eggs to the cocottes 5. Add 2 tbsp heavy cream each and the gruyere. Top with the pancetta or bacon mixture. 6. Place both cocottes in a larger baking dish and add boiling water to fill baking dish to about half. 7. Bake at 350 for 15 min covered and about 8-10 min uncovered. Make sure the whites seem set but the yolk is still jiggly. 8. Top with chives, black pepper and crushed red peppers. #eggsencocotte #brunchideas #eggrecipes #makeitdelicious #breakfastrecipes