The classic French dish known as "œufs en cocotte" is a delectable and elegant breakfast or brunch dish that will leave you feeling satisfied and impressed. It consists of baked eggs cooked in individual ramekins, often accompanied by various flavorful ingredients such as cheese, herbs, vegetables, or meat. With its rich, creamy texture and delightful taste, "œufs en cocotte" is sure to become a favorite in your kitchen. This article will guide you through the steps of creating the perfect "œufs en cocotte," from selecting the freshest ingredients to mastering the art of baking them to perfection.
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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 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 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.
OEUFS EN COCOTTE à LA SUISSE
Make and share this Oeufs En Cocotte à La Suisse recipe from Food.com.
Provided by Elmotoo
Categories Breakfast
Time 16m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 483.4, Fat 42.3, SaturatedFat 23.1, Cholesterol 490.3, Sodium 270.4, Carbohydrate 2.5, Sugar 0.6, Protein 23.1
OEUFS EN COCOTTE OR SHIRRED EGGS
Make and share this Oeufs En Cocotte or Shirred Eggs recipe from Food.com.
Provided by Ambervim
Categories Very Low Carbs
Time 12m
Yield 1 Egg
Number Of Ingredients 2
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.
Nutrition Facts : Calories 71.5, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 71, Carbohydrate 0.4, Sugar 0.2, Protein 6.3
OEUFS EN COCOTTE FLORENTINE (EGGS IN RAMEKINS WITH SPINACH)
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 40m
Yield Six servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Pick over the spinach and remove all tough stems and blemished leaves. If necessary, rinse the spinach well and drain it. Pat dry. Chop the spinach leaves coarse- fine. There should be about eight cups loosely packed.
- Heat two tablespoons of the butter in a saucepan, and add the shallots and scallions. Cook, stirring, briefly and add the chopped spinach. Add salt, pepper and nutmeg. Cook, stirring, until the mixture is wilted, about two minutes.
- Add the cream and bring to the boil. Cook, stirring, about five minutes. Stir in the cheese and remove the mixture from the heat. There should be about two cups.
- Lightly grease 12 ramekins, about 1 1/2 inches deep and 3 inches in diameter, with the remaining three tablespoons of butter. Sprinkle the bottoms with salt and pepper.
- Spoon an equal portion of the spinach mixture into the bottom of each ramekin, but reserve a small portion to use as garnish. Keep it warm.
- Break one egg into each ramekin and sprinkle lightly with salt and pepper. Arrange the ramekins in a baking dish and pour boiling water around them. This will keep them from baking too rapidly. Bake 10 to 12 minutes. When cooked, the whites should be firm and the yolks liquid or just starting to firm. Do not overcook.
- Spoon a little of the remaining spinach mixture on top of each serving. Serve two to each guest along with French bread or buttered toast. The traditional method of serving dishes in ramekins is to cover a small plate with a napkin, then place the ramekin on the napkin. Provide each guest with a salad fork and a small spoon.
Nutrition Facts : @context http, Calories 371, UnsaturatedFat 12 grams, Carbohydrate 9 grams, Fat 31 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 17 grams, Sodium 683 milligrams, Sugar 2 grams, TransFat 0 grams
OEUFS EN MEURETTE
Poached eggs in a red wine sauce - you can make most of this dish ahead, then assemble before serving
Provided by Good Food team
Categories Dinner, Main course, Starter
Time 1h30m
Yield Serves 4 as an appetiser, 2 as a main course
Number Of Ingredients 21
Steps:
- For the sauce, put the wine and stock in a large saucepan and bring to a vigorous boil. Add the onion, carrot, celery, garlic, bouquet garni and peppercorns and boil until reduced by half (15-20 minutes). Strain the wine, pressing the vegetables to extract all the liquid, then set aside.
- While the wine is reducing, melt a quarter of the butter in a saucepan, add the bacon and fry until crisp. Remove and drain on kitchen paper. Sauté the mushrooms in with another quarter of the butter until tender (2-3 minutes). Remove and put with the bacon. In the same pan, gently sauté the onions for 10-15 minutes until crisp and tender, shaking the pan often so they colour evenly. Drain off the fat, return the mushrooms and bacon to the pan and set aside.
- Make the croûtes: using a round or oval cutter, cut the bread into 4 shapes just larger than a poached egg. Heat 5 mm/1⁄4in of oil in a frying pan over a medium heat. Fry the bread croûtes in batches until brown on both sides (1-2 minutes per side). Drain on kitchen paper and set aside.
- To thicken the sauce, crush the remaining 15g/1⁄2oz butter on a plate with a fork and work in the flour to form a soft paste - French cooks call this beurre manié. Bring the wine mixture to a boil and whisk in the kneaded butter a piece at a time, until the sauce becomes thick enough to lightly coat the back of a spoon (you may not need all the kneaded butter). Strain the sauce into the pan with the bacon, mushrooms and onions. Bring to a boil, taste and adjust seasoning, adding a piece of chocolate if you like.
- To finish the dish, reheat the sauce on the stove, and warm the croûtes in the oven. Bring the vinegar and 1.2 litres/2 pints of water to the boil in a large shallow pan. Break the eggs, one at a time, into the places where the liquid is bubbling, so the bubbles spin the eggs. Lower the heat and poach the eggs for 3-4 minutes, until the yolks are fairly firm but still soft to the touch. Using a slotted spoon, remove the eggs and drain on kitchen paper. Trim off the stringy edges with scissors. Place the croûtes on warm serving plates, set an egg on each croûte and spoon over the sauce.
Nutrition Facts : Calories 397 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 15 grams carbohydrates, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 1.67 milligram of sodium
Tips:
- Choose the right eggs: For the best results, use fresh, large eggs.
- Use a variety of ingredients: Don't be afraid to experiment with different ingredients, such as cheese, vegetables, herbs, and meats.
- Season the eggs well: Salt and pepper are essential, but you can also add other spices and herbs to taste.
- Cook the eggs slowly and gently: Overcooking will make the eggs tough, so cook them over low heat until they are just set.
- Serve the eggs immediately: Oeufs en cocotte are best enjoyed fresh out of the oven.
Conclusion:
Oeufs en cocotte is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a few simple ingredients and a little creativity, you can create a dish that is both satisfying and memorable. So next time you're looking for a quick and easy meal, give oeufs en cocotte a try.
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