Cocotte Of Vegetables Food
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
"COCOTTE" OF VEGETABLES
Categories Soup/Stew Tomato Vegetable Bacon Green Bean Pea Carrot Radish Turnip Winter Sugar Snap Pea Lettuce Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Cook bacon in heavy large pot over medium heat until crisp, about 8 minutes. Using tongs, remove bacon ( reserve for another use). Add broth and tomatoes to dripping. Increase heat and bring to boil. Add turnips and radishes; cook 2 minutes. Add carrots; cook 3 minutes. Add sugar snap peas and green beans; cook until all vegetables are crisp-tender, about 5 minutes longer. Using slotted spoon, transfer vegetables to bowl.
- Boil cooking liquid until thickened, about 8 minutes. Add lettuce, peas and cooked vegetables. Stir until lettuce wilts. Season with salt and pepper. Serve hot.
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BAKED BALSAMIC VEGETABLES AND ROASTED GARLIC
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4/5 (21)Category Side DishCuisine AmericanEstimated Reading Time 3 mins
- Add the red potatoes, carrots, leek, shallot and garlic cloves to the Le Creuset garlic casserole dish. Mix the balsamic vinegar, olive oil and the vegetable broth and season with the kosher salt and vegetable broth. Add to the vegetable mixture and sprinkle with ¼ cup basil. Stir to combine.
- Bake for 50 minutes to 1 hour or until carrots and potatoes are fork tender and lightly browned. At about 45 minutes and add the peas and a little more vegetable broth if the mixture has dried out, just do it doesn’t burn while continuing to cook.
- Remove from oven and season with more kosher salt and pepper if desired and stir in additional ¼ cup basil leaves and chopped mint. Serve immediately or at room temperature.
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