Best 3 Eggs In Pots Oeufs En Cocotte Recipes

Eggs in pots, also known as oeufs en cocotte, is a classic French dish that offers a simple yet elegant way to enjoy eggs for breakfast, brunch, or a light lunch. It involves baking eggs in individual ramekins or small pots, often with additional ingredients such as cheese, vegetables, herbs, and meat. The result is a creamy, flavorful dish that is both comforting and sophisticated. This article will guide you through the steps to create a perfect pot of oeufs en cocotte, including ingredient selection, preparation, baking techniques, and presentation ideas.

Check out the recipes below so you can choose the best recipe for yourself!

OEUFS COCOTTE (BAKED EGGS)

Oeufs Cocotte (Baked Eggs) image

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

Ingredients

1 tablespoon olive oil, or to taste
½ cup finely chopped ham
2 tablespoons grated Gruyere cheese, divided
½ cup heavy whipping cream
salt and ground black pepper to taste
2 eggs
¼ teaspoon chopped fresh chives

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

Eggs en Cocotte image

Provided by Michael Chiarello : Food Network

Categories main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 4

Ingredients

2 1/2 tablespoons butter
2 1/2 tablespoons freshly chopped thyme leaves
12 eggs, preferably organic
Gray salt or course sea salt and freshly ground black pepper

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!

OEUFS EN COCOTTE

Oeufs en Cocotte image

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

Ingredients

1 small tomato, sliced crosswise 1/2 inch thick
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground black pepper
2 teaspoons unsalted butter, room temperature
2 ounces Fontina cheese, cut into 1/2-inch cubes
4 large eggs
4 teaspoons creme fraiche
1 teaspoon chopped fresh chives

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.

Tips:

Choose fresh eggs. Fresh eggs will have a thicker, more vibrant yolk and a firmer white, resulting in a better-cooked dish.
Use a variety of toppings. Don't limit yourself to just salt and pepper. Try adding herbs, spices, cheese, vegetables, or even meat to your eggs for a more flavorful dish.
Cook the eggs slowly and gently. This will help to prevent the eggs from overcooking and becoming rubbery.
Serve the eggs immediately. Eggs are best enjoyed when they are hot and fresh out of the oven.
Experiment with different cooking methods. You can bake, poach, or fry eggs in pots. Each method will produce a slightly different result.

Conclusion:

Oeufs en cocotte is a classic French dish that is perfect for a quick and easy breakfast, lunch, or dinner. With just a few simple ingredients, you can create a delicious and satisfying meal that is sure to impress your family and friends. So next time you're looking for a new way to enjoy eggs, give oeufs en cocotte a try. You won't be disappointed!