Best 3 Paleo Italian Baked Eggs Oeufs En Cocotte Recipes
Tantalize your taste buds with a culinary journey to Italy, where flavors dance and traditions thrive. Discover the art of "Uova al Pomodoro," a classic Italian baked egg dish that embodies the essence of rustic charm. Immerse yourself in a symphony of textures and flavors as velvety eggs nestle amidst a vibrant tapestry of sautéed tomatoes, garlic, and aromatic herbs.
Indulge in a symphony of variations, each a testament to Italy's culinary prowess. Relish the simplicity of "Uova in Purgatorio," where eggs are gracefully poached in a spicy tomato sauce, or embark on a flavor adventure with "Uova al Tartufo," where the earthy essence of truffles elevates the dish to new heights. Allow your palate to be captivated by "Frittata di Pasta," a savory symphony of eggs, pasta, and vegetables, or savor the richness of "Strata," a layered masterpiece of bread, eggs, and cheese.
BAKED EGGS (OEUFS EN COCOTTE)
These baked eggs, known as oeufs en cocotte, are a breakfast favourite. A recipe from Elizabeth David, the simple baked eggs are garnished with fresh tarragon.
Provided by Elizabeth David
Categories Breakfast, Brunch
Number Of Ingredients 1
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.
ITALIAN CLOUD EGGS
Steps:
- Preheat oven to 450°. Separate eggs; place whites in a large bowl and yolks in 4 separate small bowls. Beat egg whites, Italian seasoning, salt and pepper until stiff peaks form., In a 9-in. cast-iron skillet generously coated with cooking spray, drop egg white mixture into 4 mounds. With the back of a spoon, create a small well in the center of each mound. Sprinkle with cheese. Bake until light brown, about 5 minutes. Gently slip an egg yolk into each of the mounds. Bake until yolks are set, 3-5 minutes longer. Sprinkle with basil and tomatoes. Serve immediately.
Nutrition Facts : Calories 96 calories, Fat 6g fat (2g saturated fat), Cholesterol 190mg cholesterol, Sodium 234mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
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
Tips:
- For the best results, use fresh, high-quality ingredients. If using store-bought pesto, be sure to choose one that is made with fresh basil and olive oil.
- You can adjust the amount of pesto to your liking. If you prefer a more pronounced pesto flavor, add more. If you prefer a milder flavor, use less.
- If you don't have a ramekin, you can use a small ovenproof dish or bowl.
- Be careful not to overcook the eggs. The yolks should be slightly runny for the best results.
- Serve the baked eggs immediately, garnished with fresh herbs or grated Parmesan cheese.
Conclusion:
Paleo Italian baked eggs are a delicious and easy-to-make breakfast, lunch, or dinner option. They are packed with protein and healthy fats, and they can be customized to your liking. With just a few simple ingredients, you can create a flavorful and satisfying meal that will keep you feeling full and energized all day long.
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