Cocotte Eggs Recipes
OEUFS COCOTTE (BAKED EGGS)
Oeufs cocotte is a French way of baking eggs in a water bath in the oven - you can add other ingredients as well but ham and cheese is one of the easiest variations. Oeufs cocotte taste best served hot with toast or strips of bread to dip in the egg yolks.
Provided by chatoune
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Boil water in a kettle.
- Grease a small lidded casserole dish with olive oil. Distribute diced ham over the bottom and sprinkle with 1 tablespoon Gruyere cheese. Pour cream on top and season with a little pepper.
- Crack eggs into the casserole dish one at a time, making sure egg yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyere cheese and fresh chives. Season with salt and pepper. Cover casserole dish and place into a roasting pan. Pour in enough boiling water so it reaches about halfway up the casserole dish.
- Bake in the preheated oven for 9 minutes with the lid on. Uncover and continue baking until the egg whites are just set but the yolks are still runny, 3 to 6 additional minutes.
Nutrition Facts : Calories 447.4 calories, Carbohydrate 2.1 g, Cholesterol 293.8 mg, Fat 42.2 g, Protein 15.8 g, SaturatedFat 19.7 g, Sodium 626.3 mg, Sugar 0.5 g
EGGS EN COCOTTE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F.
- Rub the inside of 6 ramekins with the butter and then season with the thyme, distributing both equally amongst the ramekins. Add 2 eggs to each, season with salt and pepper. Place the ramekins in a baking dish, and pour water into the baking dish until it is halfway up the sides of the ramekins. Carefully place the baking dish in the pre-heated oven. Bake eggs for 15 minutes, or until set and golden on top. Eat and enjoy!
COCOTTE EGGS
Prepare eggs in ramekins for a delicious baked breakfast.
Provided by Laura Calder
Categories bake,breakfast,brunch,cheese,eggs and dairy,fish,French,herbs
Time 7m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 375FºF/190ºC. Into the bottom of each of two buttered ramekins put a spoonful of one of your favourite flavours like blue cheese etc. (see suggestions above). Gently crack an egg in on top. Top with a spoonful of crème fraîche. Season with salt and pepper. Sprinkle over the chives.
- Set the ramekins in a baking dish and pour hot water in the dish to come half-way up the sides of the ramekins. Bake until cooked, but still jiggling, 5 to 7 minutes. Serve with buttered toast fingers for dipping.
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EGGS EN COCOTTE RECIPE | DELICIOUS. MAGAZINE
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5/5 (2)Total Time 35 minsCategory Christmas Breakfast RecipesCalories 345 per serving
- Heat the oven to 190°C/170°C fan/gas 5 and boil a kettle full of water. Heat a splash of olive oil in a medium pan and gently fry the shallots for 5 minutes to soften. Stir in the garlic and sun-dried tomato paste, then cook for a few minutes more. Add the sherry vinegar and passata, bring to a fast simmer, then cook for 5 minutes to thicken, stirring from time to time. Next add the beans and simmer for 5 minutes. Set aside.
- Meanwhile, heat another splash of oil in a medium frying pan, chop the mushrooms, then fry over a medium high heat for 4-5 minutes until golden brown. Set aside.
- Brush the ramekins with a little oil, then put in a roasting tin. Divide the beans among the ramekins, then add a few mushrooms and some chopped herbs (reserve some mushrooms and herbs). Crack an egg into each ramekin, then spoon in 1 tbsp yogurt. Top with the rest of the mushrooms and season with salt and pepper.
- Put the tin on a half-pulled out oven shelf, then fill with the hot water from the kettle (no more than halfway up the sides of the ramekins). Slide the shelf carefully back in the oven, then bake for 15 minutes. The yolks will be runny but the white should be just set. Sprinkle with the remaining herbs and serve with sourdough toast soldiers.
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