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
A traditional French dish, oeufs en cocotte (or coddled eggs) makes for an elegant and nourishing breakfast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 250 degrees.
- Fit a rimmed baking sheet with a wire rack. Place tomato slices on rack and drizzle with olive oil; season with salt and pepper. Transfer to oven and bake until dry and wrinkled, about 3 hours.
- Increase oven temperature to 350 degrees. Brush two 6-ounce ovenproof bowls with butter. Place two slices of tomato in the bottom of each bowl, overlapping slightly. Divide cheese evenly between bowls. Crack 2 eggs into each bowl; season with salt and pepper.
- Place bowls on a baking sheet and transfer to oven; bake until yolks are almost set but still slightly runny, 12 to 15 minutes. Remove from oven and preheat broiler.
- Spoon 2 teaspoons creme fraiche into each bowl and transfer to broiler. Broil until top is brown and bubbly and whites are set, about 1 minute. Sprinkle with chives and serve immediately.
OEUFS COCOTTES AU SAUMON (BAKED EGGS WITH SMOKED SALMON)
These French baked eggs with smoked salmon are to die for and a true gourmet breakfast. The difficulty when baking eggs is to get the whites cooked evenly yet have the yolk still be runny. That's why the eggs are baked in two stages: first just the egg white is baked with cream and salmon, and the yolk is added later. Scale up the recipe as needed.
Provided by stella
Categories Breakfast and Brunch Eggs
Time 17m
Yield 1
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Fill a small ramekin a third of the way with heavy cream. Add smoked salmon strips and egg white. Season with salt and pepper. Place ramekin into a casserole dish and pour enough boiling water into the casserole dish so it reaches about halfway up the ramekin.
- Bake in the preheated oven until egg white is just set, about 10 minutes.
- Remove casserole dish from the oven and carefully slide egg yolk into ramekin. Sprinkle with dill and bake until egg yolk is hot but still runny, 1 to 2 minutes.
Nutrition Facts : Calories 250.1 calories, Carbohydrate 1.7 g, Cholesterol 231.3 mg, Fat 22.1 g, Protein 11.6 g, SaturatedFat 11.9 g, Sodium 453.7 mg, Sugar 0.4 g
OEUFS EN COCOTTE
Steps:
- Melt the butter and oil in a frying pan and cook the leeks until softened.
- Add the mushrooms then fry the vegetables until cooked.
- Preheat the oven to 180°C/350°F/gas mark 4.
- Divide the mixture between two ramekins then crack an egg in each one.
- Pour cream on top and season to taste.
- Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.
- Bake for 15 minutes or until the egg yolks are set to your liking.
- Garnish with parsley and serve immediately with buttered toast.
Nutrition Facts : ServingSize 1 serving, Calories 293 calories, Sugar 1.4 g, Sodium 133 mg, Fat 27.8 g, SaturatedFat 15.7 g, Carbohydrate 3.7 g, Protein 9.1 g, Cholesterol 264 mg
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!
EGGS IN POTS (OEUFS EN COCOTTE)
Eggs and creme fraiche are all you need for this super-simple yet very tasty dish. You can also throw in almost anything savoury you find in your fridge. Try serving it with plenty of crusty bread.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F/180 degrees C/Gas 4.
- Season the creme fraiche with salt, freshly ground pepper and a pinch of nutmeg.
- Place a heaped tablespoon of creme fraiche in the bottom of a ramekin, followed by a little chopped dill. Crack an egg on top, add a second tablespoon of creme fraiche and sprinkle with a pinch each of salt, pepper and nutmeg. Repeat with 3 more ramekins.
- Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins. Bake for 15 minutes, or until the egg yolks are set to your liking.
- If you like, finish each serving with a teaspoon of red lumpfish roe and a sprig or two of dill.
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