Best 7 Paleo Italian Baked Eggs Oeufs En Cocotte Recipes

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.

PALEO ITALIAN BAKED EGGS (OEUFS EN COCOTTE )

Steps:

• Preheat oven to 350 degrees F. Grease 4 ramekins or individual sized baking dishes (do not try to do this in one large dish, the eggs will not cook properly). Layer individual baking dishes with crumbled sausage, spinach, and tomatoes, dividing the ingredients equally among the four dishes. In a small bowl, whisk together the coconut milk with the tomato paste, almond meal, oregano and salt. Drizzle the sauce over the layered ingredients, dividing evenly among the four dishes. Place the dishes on a baking sheet and bake for 15 minutes then remove from oven and raise the temperature to 400 degrees F. Crack an egg in each dish, being careful not to break the yolk. Bake for 5-7 minutes longer, until the whites are cooked but the yolk is still soft.

BAKED EGGS (OEUFS EN COCOTTE)

Steps:

• Have your little fireproof china dishes ready with a good lump of butter in each, and an egg for each person ready broken into separate saucers. Put the little dishes into the oven at 190°C/gas 5 and take them out as soon as the butter has melted, slide an egg into each, pour a large tablespoon of cream on to the egg, avoiding the yolk, return them to the oven. They will take 4-5 minutes to cook, allowing perhaps ½ a minute less for those on the top shelf. If you leave them too long, the yolks get hard and the dish is ruined, so be on the alert to see that they are taken out of the oven at the exact moment. Experience and knowledge of the idiosyncrasies of one's own oven are the mediums of success here. No pepper or salt should be added, except at table, but a very little cut fresh tarragon when they come out of the oven is an acceptable addition.

EGGS EN COCOTTE

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 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 FLORENTINE (EGGS IN RAMEKINS WITH SPINACH)

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.

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.