Best 2 Oeufs Cocotte Baked Eggs Recipes

Indulge in the culinary delight of oeufs cocotte, a classic French dish that combines the richness of eggs with the versatility of various ingredients. This baked egg dish is not only visually appealing but also incredibly flavorful, making it a perfect brunch or light lunch option. With its origins in the 19th century, oeufs cocotte has undergone a culinary journey, resulting in several variations that cater to diverse tastes and preferences. From the traditional recipe that emphasizes the simplicity of eggs and butter to modern interpretations that incorporate a symphony of flavors and textures, this article presents a collection of enticing oeufs cocotte recipes that will tantalize your taste buds. Whether you prefer the classic approach or are looking for an innovative twist, these recipes offer a culinary adventure that will leave you craving more.

Here are our top 2 tried and tested 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

PALEO ITALIAN BAKED EGGS (OEUFS EN COCOTTE )

PALEO ITALIAN BAKED EGGS (OEUFS EN COCOTTE ) image

Categories Egg Breakfast Bake Quick & Easy Casserole/Gratin Sausage Fall Spring Summer Winter Healthy

Yield 4 servings

Number Of Ingredients 10

Ingredients

¼ pound sausage, casings removed and crumbled
1 cup baby spinach, chopped
1 roma tomato, thinly sliced
¼ cup coconut milk
1½ teaspoons tomato paste (here's an SCD legal one )
1 heaping teaspoon almond meal (I prefer the coarse meal to the flour for this recipe)
¼ teaspoon dried oregano
¼ teaspoon sea salt
4 eggs
Ghee or olive oil for greasing

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.

Tips:

Use ramekins of uniform size and shape for even cooking.
Generously butter the ramekins to prevent the eggs from sticking.
Use fresh eggs for the best flavor and texture.
Season the eggs with salt and pepper, or other herbs and spices, to taste.
Add mix-ins such as cheese, vegetables, or meat to the eggs for a customized flavor profile.
Bake the eggs in a water bath to ensure even cooking and prevent overcooking.
Insert a toothpick or skewer into the center of an egg to check for doneness. The egg is cooked when the toothpick comes out clean.
Serve the œufs cocotte immediately, garnished with fresh herbs or a sprinkle of paprika.

Conclusion:

Oeufs cocotte is a classic French dish that is easy to make and can be customized to suit your taste. With its creamy, custardy texture and endless flavor possibilities, it's a perfect choice for a quick and elegant breakfast, lunch, or dinner.