EGGS EN COCOTTE: BAKED EGGS IN RAMEKINS WITH SPINACH & PANCETTA
Baked in individual ramekins and served with grilled bread on the side for dipping, this classic French breakfast dish is also referred to "oefs en cocotte" or shirred eggs.
Provided by Kylie
Categories Breakfast
Number Of Ingredients 13
Steps:
- Preheat oven to 350ºF (180ºC).
- Heat a medium sauté pan over medium heat. Add the pancetta and cook, stirring occasionally, until crispy, about 6 minutes.
- Add the butter and allow to melt. Add the shallots and sauté until soft and translucent, about 4 minutes.
- Add the garlic and sauté until fragrant, for about 10 seconds before adding the spinach. Cook the spinach until wilted, about 4 minutes.
- Season the spinach with salt and pepper then remove from pan and set aside the filling aside in a small bowl.
- Rub the inside of the ramekins with butter then divide the spinach and pancetta filling among the ramekins.
- Crack two eggs into each ramekin then add a tablespoon of cream to each. Top with a tablespoon of Parmesan.
- Add the ramekins to a baking pan and fill the pan with boiling water so it reaches about half way up the ramekins.
- Bake uncovered until the egg whites are just set and the yolks are soft and runny, about 10 to 15 minutes depending on the thickness of the ramekins.
- Remove from the oven and garnish with the shaved Parmesan and chives. Serve immediately with a side of toast.
Nutrition Facts : Calories 367 kcal, Carbohydrate 17 g, Protein 12 g, Fat 29 g, SaturatedFat 11 g, TransFat 0.2 g, Cholesterol 49 mg, Sodium 344 mg, Fiber 10 g, Sugar 2 g, UnsaturatedFat 16 g, ServingSize 1 serving
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
OEUFS EN COCOTTE FLORENTINE (EGGS IN RAMEKINS WITH SPINACH)
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 40m
Yield Six servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Pick over the spinach and remove all tough stems and blemished leaves. If necessary, rinse the spinach well and drain it. Pat dry. Chop the spinach leaves coarse- fine. There should be about eight cups loosely packed.
- Heat two tablespoons of the butter in a saucepan, and add the shallots and scallions. Cook, stirring, briefly and add the chopped spinach. Add salt, pepper and nutmeg. Cook, stirring, until the mixture is wilted, about two minutes.
- Add the cream and bring to the boil. Cook, stirring, about five minutes. Stir in the cheese and remove the mixture from the heat. There should be about two cups.
- Lightly grease 12 ramekins, about 1 1/2 inches deep and 3 inches in diameter, with the remaining three tablespoons of butter. Sprinkle the bottoms with salt and pepper.
- Spoon an equal portion of the spinach mixture into the bottom of each ramekin, but reserve a small portion to use as garnish. Keep it warm.
- Break one egg into each ramekin and sprinkle lightly with salt and pepper. Arrange the ramekins in a baking dish and pour boiling water around them. This will keep them from baking too rapidly. Bake 10 to 12 minutes. When cooked, the whites should be firm and the yolks liquid or just starting to firm. Do not overcook.
- Spoon a little of the remaining spinach mixture on top of each serving. Serve two to each guest along with French bread or buttered toast. The traditional method of serving dishes in ramekins is to cover a small plate with a napkin, then place the ramekin on the napkin. Provide each guest with a salad fork and a small spoon.
Nutrition Facts : @context http, Calories 371, UnsaturatedFat 12 grams, Carbohydrate 9 grams, Fat 31 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 17 grams, Sodium 683 milligrams, Sugar 2 grams, TransFat 0 grams
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!
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