Best 3 Oeufs Cocotte En Nid De Pain Recipes

Are you looking for a delicious and elegant brunch or lunch option? If so, look no further than oeufs cocotte en nid de pain, a classic French dish that is sure to impress. This dish consists of baked eggs nestled in individual ramekins lined with bread, creating a crispy, flavorful exterior that perfectly complements the tender, creamy interior of the eggs. With endless variations and flavor combinations, oeufs cocotte en nid de pain is a versatile dish that can be tailored to suit any taste or dietary preference.

Let's cook with our recipes!

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

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.

OEUFS COCOTTE EN NID DE PAIN

OEUFS COCOTTE EN NID DE PAIN image

Number Of Ingredients 8

Ingredients

1 recipe - 4 petits pains de table ronds précuits (devant être cuit encore 10 min environ)
1 recipe - 4 oeufs
8 teaspoons - 8 cuillères à café de crème liquide
4 teaspoons - 4 cuillères à café de ciboulette
1/2 slice - 1/2 tranche de jambon fumé
1 recipe - sel et poivre
1 recipe - muscade. MATÉRIEL:
1 sheet - 1 feuille de papier cuisson

Steps:

Allumer le four à 200°C (thermostat 6-7). Préchauffer un plat.
Evider les petits pains précuits par le dessus de manière à pouvoir les farcir. Verser 1 cuillère de crème au fond de chacun d'entre eux.
Couper le jambon en lamelles et le répartir dans les pains. Casser les oeufs un par un, et garnir les pains avec, répartir la ciboulette. Saler, poivrer, ajouter la muscade.
Verser 1 cuillère de crème par dessus chaque oeuf, disposer une feuille de papier cuisson au fond du plat.
Y dispoder les petits pains, enfourner, et faire cuire environ 10 min (selon la cuisson plus ou moins ferme que vous aimez pour les oeufs cocottes).

Tips:

Use fresh eggs for the best flavor and texture.
Season the eggs with salt and pepper to taste.
Add your favorite herbs or spices to the eggs for extra flavor.
Use a ramekin or small baking dish that is oven-safe.
Place the ramekins in a baking dish filled with hot water to create a bain-marie.
Bake the eggs in a preheated oven until they are set to your desired doneness.
Serve the eggs immediately with your favorite toppings.

Conclusion:

Oeufs cocotte en nid de pain is a classic French dish that is perfect for a special breakfast or brunch. It is easy to make and can be customized to your liking. With just a few simple ingredients, you can create a delicious and elegant meal that will impress your guests.