SOUTHERN EGGS EN COCOTTE
Provided by Claire Robinson
Time 1h
Yield 4 hearty servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Cook the sausage in a skillet over medium-high heat until cooked through. Remove the sausage to a paper towel to drain. Use the rendered sausage fat to grease 4 large individual ramekins, (gratin dishes or individual cast iron pots work too) and arrange them on a rimmed sheet tray.
- In a large saucepan, over medium heat, bring the water and half-and-half to a boil and season with salt, to taste. Rapidly whisk in the grits. Continue whisking while returning to a boil, about 5 to 7 minutes. Reduce the heat to a simmer and cook until thick and creamy, stirring frequently, about 20 minutes. Season with pepper and more salt, if needed.
- Divide the cooked grits between the prepared baking dishes and top each with cooked sausage and grated cheese. Make a divot with the back of a spoon into the cheese and sausage topped grits. Crack the eggs, 1 at a time, into a small bowl and top the ramekins with the eggs. Bake until the egg whites are almost, but not fully set, about 10 to 15 minutes. For more well-done eggs, bake until the whites are set.
EGGS EN COCOTTE WITH CIABATTA
Inspired by a traditional French dish, our Eggs en Cocotte with Ciabatta is a simple way to add some intrigue into your morning routine. Heck, Eggs in Cocotte with Ciabatta is so good, your family may ask for it any time of the day!
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Slip 1 cracked egg into each of 8 (5-oz.) ramekins sprayed with cooking spray. Place ramekins on rimmed baking sheet.
- Top each egg with 1 Tbsp. each chili sauce and half-and-half, 1/2 Tbsp. cheese and 1/8 tsp. pepper.
- Bake 12 to 15 min. or until egg whites are set and yolks are cooked to desired doneness.
- Serve with toast slices.
Nutrition Facts : Calories 170, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 0.8082 g, Sugar 0 g, Protein 8 g
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!
TRUFFLED EGGS EN COCOTTE
An expensive but quite wonderful indulgence. You need to plan in advance because the eggs must infuse for at least 24, but preferably 48 hours.
Provided by Chef Kate
Categories Breakfast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Put the eggs in an airtight container with the truffles and keep in the refrigerator for at least 24 hours or 48 hours if possible, to allow the aroma of the truffles to permeate the eggs.
- Slice the truffles as thinly as possible (There are actually special tools for this but a vegetable peeler works just fine). Bring the cream just to a boil in a small pan, then immediately remove from heat and drop in the truffles,cover the pan and set aside until cool.
- Preheat the oven to 325 degrees.
- Brush the insides of 2 cocottes or ramekins, about 3 1/4 inches in diameter and 1 1/2 inches deep, with the softened butter and season with salt and pepper.
- Coat the bottom and sides of the ramekins with the grated cheese, tipping any excess out of the ramekins (just as you would flour a buttered cake tin).
- Strain the cooled cream-and-truffle mixture, reserve the truffles, and divide the infused cream between the cocottes.
- Carefully crack the eggs in a bowl and tip it gently into each cocotte so the top of the yolk appears through the cream. Sprinkle on the remaining cheese.
- Line a shallow roasting pan with waxed paper.
- Put in the cocottes and gently pour boiling water around them until the water comes halfway up the sides.
- Place in the oven and bake, checking after 10 minutes; the cream should be just set but the yolk should still be runny.
- If you prefer your egg a little more cooked, bake for another 2 to 5 minutes.
- Put a cocotte on each plate, garnish with the slices of the reserved truffles and serve.
- Note: You can be generous and eat all the truffle with your breakfast companion, or you can save some and use it to garnish a salad or a dish of pasta--so wonderful!
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- Preheat oven to 350°F. Grease interior of ramekins (between 4 to 6 oz in size, (see notes) with butter. Add 1 tbsp of heavy cream to the bottom of each ramekin. Crack egg on top.
- Sprinkle on desired toppings (if you use something like pesto, you may want to reserve a little to spoon on top after your egg dish is finished). Fill a rectangle baking pan halfway with water and place ramekins inside (make sure your water level is not above the ramekins). Bake for about 15-30 minutes until egg is barely set (whites are just done and yolk is still soft, the timing will depend on the size of your eggs as well as how wide your ramekins are). I recommend you start checking in halfway, and then every few minutes after so you don't overcook your eggs. Let eggs cool a little (they will also continue to cook slightly) before eating. You can eat them as is, or spread onto bread or toast.
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- 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.
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- Divide fish evenly between ramekins. Sprinkle each with onions and top with an even amount of spinach.
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- Preheat the oven to 350°. Coat the bottoms and sides of eight 4-ounce ramekins with 1 teaspoon of olive oil each. Arrange the ramekins around the sides of a roasting pan and crack 1 egg into each one. Top each egg with 1/2 tablespoon of butter and season with salt and pepper. Pour enough boiling water into the roasting pan to reach halfway up the sides of the ramekins.
- Bake the eggs in the oven for about 15 minutes, turning the pan halfway through cooking, until the yolks are runny and the whites are just firm. Garnish the eggs with the chopped basil and serve right away with buttered toast.
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- Preheat the oven to 350 and bring a kettle of water to a boil. Line each ramekin with a little bit of butter. Crack two eggs into each ramekin. Top each egg with cream and crumbled cheese. Season with salt and pepper.
- Put the ramekins into a high sided baking dish. Pour the boiling water into the baking dish until it reaches halfway up the sides of the ramekins. If your ramekins have lids put the lids on, if not cover the entire baking dish with foil.
- Bake for 12-20 minutes or until the eggs reach your preferred doneness. Serve with chopped chives and buttery toast!
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- Using tongs, carefully transfer the ramekins to a wire rack to cool slightly, 2 to 3 minutes. Top with the frisée, chives, and parsley. Serve with the crusty bread, if using.
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