Welcome to part 6 of Make It Mini with bon__abbetit! 🎃 This series reimagines trending recipes using Le Creuset Mini Cocottes. Next up is a take on the viral butter board, inspired by Justine Doiron and Joshua McFadden. This version has a maple butter and a pumpkin brown butter, served in Pumpkin Mini Cocottes for the perfect fall board. Here's how to make it. Pumpkin Mini Cocottes: https://bit.ly/3rCB8BC Serving Platter: https://bit.ly/3NO1ZEm Ingredients: For the maple butter: 1 stick of butt

Welcome to part 5 of Make It Mini with Bon Abbetit! This series reimagines trending recipes using Le Creuset Mini Cocottes. Next up: A take on Hasselback Waffle Potatoes, cooked and served in a Nutmeg Mini Cocotte. This is the ultimate personal breakfast potato, and it’s topped with a parmesan sunny side egg. 🍳 Like and follow for more! Shop Nutmeg: https://bit.ly/3AR6Kcn Ingredients (1 serving): 1 russet potato ½ a stick of butter 3 tbsp parsley, chopped ¼ cup parmesan cheese Red pepper flakes

Welcome to part 2 of Make It Mini with Bon Abbetit! This new series reimagines trending recipes using Le Creuset Mini Cocottes. Next up: A twist on the viral Pesto Eggs recipe. This version has sauteed spinach, fontina cheese, and a layer of pesto that's topped with an egg. Here's how to make it: Mini Cocottes in Olive: https://bit.ly/3MDDM3b Eggs Ingredients: 2 Tbsp olive oil 1 shallot, diced 8 oz baby spinach, chopped 5 oz fontina cheese, grated 2 eggs Pesto Ingredients: 2 garlic cloves 2 cups