Best 4 Oeufs En Cocotte Florentine Eggs In Ramekins With Spinach Recipes
Indulge in a culinary masterpiece with Oeufs en Cocotte Florentine, a classic French dish that combines the richness of baked eggs with the vibrant flavors of spinach and cheese. This elegant dish, often served for breakfast or brunch, is a delightful combination of textures and tastes. The velvety smooth eggs, enveloped in a creamy spinach sauce, are baked to perfection in individual ramekins, creating a visually stunning and utterly delicious meal. Along with the classic Florentine variation, this article presents a collection of enticing recipes that explore different flavor combinations and ingredients, such as Oeufs en Cocotte with Smoked Salmon and Dill, a savory twist on the traditional dish, and Oeufs en Cocotte with Wild Mushrooms and Gruyère, a hearty and earthy variation that showcases the beauty of seasonal ingredients. Whether you prefer the timeless elegance of the classic Florentine or are intrigued by the creative possibilities of the other recipes, this article has something for every palate, ensuring an unforgettable culinary experience.
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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 RAMEKINS WITH RATATOUILLE (OEUFS EN COCOTTE A LA RATATOUILLE)
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 30m
Yield Six servings
Number Of Ingredients 6
Steps:
- The entire recipe for ratatouille may be made and served earlier, leaving 1 3/4 cups for this dish. Ratatouille keeps well if refrigerated.
- Preheat oven to 400 degrees.
- Lightly grease 12 ramekins, about 1 1/2 inches deep and 3 inches in diameter, with the butter. Sprinkle the bottoms with salt and pepper.
- Spoon an equal portion of the ratatouille 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 reserved ratatouille 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 EN COCOTTE FORESTIèRE (EGGS IN RAMEKINS WITH MUSHROOMS)
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 35m
Yield Six servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Thinly slice the mushrooms and sprinkle with lemon juice. Chop finely. Blend with the cream. This may be done in a food processor or electric blender.
- Heat one tablespoon of the butter in a saucepan and add the shallots. Cook, stirring, about one minute and add the mushroom mixture. Cook about five minutes. 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 mushroom 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 reserved mushroom 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 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.
Tips:
- Use fresh spinach for the best flavor and texture.
- Wilt the spinach properly to remove excess moisture.
- Use good quality eggs for a richer flavor.
- Season the eggs with salt and pepper to taste.
- Bake the eggs in a water bath to prevent them from overcooking.
- Serve the eggs immediately after baking, garnished with fresh herbs.
Conclusion:
Oeufs en cocotte Florentine is a delicious and elegant dish that is perfect for breakfast, lunch, or dinner. It is easy to make and can be tailored to your own taste preferences. With its combination of creamy eggs, wilted spinach, and flavorful cheese, this dish is sure to impress your family and friends.
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