Best 3 Eggs In Pots Oeufs En Cocotte Recipes

Oeufs en cocotte, a classic French dish, is a culinary journey that captivates taste buds with its simplicity and elegance. This time-honored recipe centers around carefully preparing eggs nestled in individual ramekins or small baking dishes, baked to perfection in a warm oven or bain-marie.

The variations of oeufs en cocotte are endless, offering a canvas for creativity and personal preferences. From the classic combination of eggs, butter, cream, and cheese to more elaborate versions featuring vegetables, herbs, meats, or fish, each recipe promises a unique gustatory experience.

Whether you prefer the classic simplicity of Oeufs en Cocotte Nature, the creamy indulgence of Oeufs en Cocotte à la Crème, or the hearty satisfaction of Oeufs en Cocotte Florentine with its spinach and cheese filling, this article presents a curated collection of recipes that cater to every palate.

Each recipe is meticulously explained with step-by-step instructions, ensuring success even for novice cooks. Detailed ingredient lists, cooking times, and serving suggestions accompany each recipe, providing all the necessary information for a seamless culinary adventure.

So, embark on this delightful journey with us and discover the versatility and charm of oeufs en cocotte. Let your taste buds dance with joy as you savor the velvety texture, rich flavors, and comforting warmth of this quintessential French dish.

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, high-quality eggs for the best flavor and texture.
Use a variety of toppings to customize your eggs en cocotte. Some popular options include cheese, bacon, herbs, and vegetables.
Be careful not to overcook the eggs. The yolks should be slightly runny for the best results.
Serve eggs en cocotte immediately after they are cooked. This will prevent them from becoming rubbery.

Conclusion:

Oeufs en cocotte is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover ingredients and it is also a very affordable meal. With so many different ways to customize it, there is sure to be an oeufs en cocotte recipe that everyone will enjoy.