Best 2 Oeufs Cocotte En Nid De Pain Recipes

Indulge in the delectable delight of Oeufs Cocotte en Nid de Pain, a culinary masterpiece that combines the richness of eggs with the warmth of bread. This classic French dish, meaning "eggs in a nest of bread," is a symphony of flavors and textures that will tantalize your taste buds.

Our collection of recipes offers a diverse range of Oeufs Cocotte variations, each with its unique charm. From the classic Oeufs Cocotte with its simple yet elegant preparation, to the luxurious Oeufs Cocotte with Truffle, where earthy flavors blend harmoniously with the eggs, to the innovative Oeufs Cocotte with Spinach and Goat Cheese, which offers a delightful interplay of textures and flavors.

Whether you prefer the traditional approach or seek a contemporary twist, our recipes have something for every palate. Get ready to embark on a culinary journey that will leave you craving for more.

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.

Tips:

Choose the right bread: Use a sturdy bread that can hold its shape when soaked in the egg mixture. A baguette, sourdough, or whole wheat bread works well.
Cut the bread into thick slices: This will help the bread to absorb the egg mixture and prevent it from becoming soggy.
Soak the bread in the egg mixture: Make sure the bread is completely coated in the egg mixture. This will help it to cook evenly.
Use good quality cheese: The cheese is one of the main ingredients in this dish, so use a cheese that you enjoy. A sharp cheddar, Gruyère, or Parmesan cheese works well.
Bake the eggs until they are set: The eggs should be cooked through, but still have a slightly runny yolk. This will take about 15-20 minutes.
Serve the eggs immediately: These eggs are best served hot and fresh out of the oven.

Conclusion:

Oeufs cocotte en nid de pain is a delicious and easy-to-make breakfast or brunch dish. It is perfect for a special occasion or a lazy weekend morning. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your friends and family.