Oeufs En Cocotte Food

OEUFS EN COCOTTE

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.

EGGS IN POTS (OEUFS EN COCOTTE)

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.

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.

OEUFS COCOTTE (BAKED EGGS)

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.

OEUFS EN COCOTTE OR SHIRRED EGGS

Steps:

• In France, this basic methods of baked eggs is called oeufs en cocotte which means "eggs baked in ramekins.".
• You can bake eggs nestled in other foods such as rice, vegetables or sauces. These foods should be heated before the eggs are added for faster and more even cooking. Make indentations in the heated food with the back of a spoon, about 2-inch diameter.
• For individual servings of baked eggs, use baking dishes (ramekins, custard cups, individual soufflé dishes, or small oval bakers) that just fit the eggs plus the flavoring, food, or liquid.
• If baking the eggs in other solid foods or in liquids, preheat them before adding the eggs for faster and more even cooking.
• Preheat oven to 325°F.
• For each serving, lightly butter an individual oven-proof baking dish or ramekin.
• Break one or two eggs into each dish. Season with salt and pepper. Spoon 1 tablespoon milk or cream over eggs (skim milk, low-fat milk, half and half, or light cream may be substituted). Spooning a liquid over the eggs can help prevent drying out.
• Bake in preheated oven approximately 12 to 14 minutes, depending on number of servings being baked. Check the eggs after about 10 minutes baking time. When done, the whites should be completely set and the yolks beginning to thicken but not hard.
• Serve Immediately.
• Baked Egg Options.
• Top eggs with desired amount of one or more of the following toppings before baking:.
• Light cream.
• Salsa.
• Shredded cheese.
• Chopped ham.
• Minced fresh chives or minced fresh herbs.

OEUFS EN COCOTTE à LA SUISSE

Steps:

• Pre-heat the oven to 190° C (375° F - gas 5)
• Grease 4 ramekins well and place in a baking dish or roasting tin, to which sufficient hot water has been added to come up half way up the sides of the ramekins.
• Carefully crack 2 eggs into each ramekin. Combine the cream & cheese; divide among the ramekins. Sprinkle a pinch each of nutmeg & pepper onto each serving.
• Bake for about 6 minutes until the mixture is just set.