Eggs en Cocotte
The best method to bake eggs? It’s Eggs en Cocotte resulting in a silky, even texture.
Table of Contents
Eggs en Cocotte is a dish of French origin, with the word cocotte referring to the dish they’re traditionally baked in. This recipe is suitable for lazy days but also great to whip up and serve to guests for breakfast or brunch. It can easily be customized with various ingredients such as leftover vegetables, different types of cheese, and finely chopped herbs. The secret though, is in the cooking technique. The water bath cooks them gently and evenly – resulting in a silky, flawless texture.
Are Eggs en Cocotte Healthy?
The main ingredient is egg, so as long as you use farm fresh, organic eggs that’s the main thing. As with most recipes, they are only as “healthy” as your whole food ingredients. Seasonings are limited for this, with just a touch of salt, pepper, cream, chives and butter. But to bump up the nutrient value I recommend pairing with sliced grape tomatoes and keep your sides light with a slice of fiber-dense whole wheat toast. You can always replace the heavy cream with coconut milk for a dairy-free option if you want to.
Some Added Extras…
This recipe is great because it offers versatility and the opportunity to use fresh, seasonal ingredients. Some people like adding bacon crumbles, or for a healthier spin, I’d add in some fresh vegetables and herbs. But it all depends on your mood! Another popular item to throw in the mix is caramelized onions. I personally love to quickly wilt spinach in a skillet with a little olive oil and salt, but whatever variation you choose to use, it is ultimately up to you. Have fun with it and know that the versatility in this dish rings in the victory.
INGREDIENTS
- 4 large eggs
- 4 tablespoons heavy cream
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 teaspoons unsalted butter, softened
- Fresh chives, chopped for garnish
INSTRUCTIONS
Preheat
Ready oven and boiling water.
Assemble
Prepare ramekins with cream and eggs; season.
Bake
Place in the water bath and bake until set.
Devour!
FAQs & Tips
Eggs en Cocotte cannot be made ahead and should be eaten straight away. If you try to reheat them, the eggs will be overcooked and the yolk will all too easily split. However, you can prepare your additional ingredients ahead of time, such as sautéing your veggies, grating the cheese and cooking the bacon. Then, when you’re ready to whip up this dish, all you have left to do is bake the eggs.
Cooking time may vary depending on how you prefer your egg yolk. I recommend longer if you want a hard yolk and shorter for a more runny flow.
Serving Suggestions
If you or your guests are egg lovers, then these soft, custardy eggs baked in ramekins and served with warm buttery toast for dipping are the perfect dish for you. This tasty breakfast can be prepared quickly and is even more exciting accompanying a spread of pastries, some blueberry muffins, almond croissants and strawberry scones. Or a large side of Crispy Roasted Red Potatoes!
For additional breakfast inspiration, take a peek at the Blender Hollandaise Sauce or this Easy Oatmeal Banana Bread.
Eggs en Cocotte
Ingredients
- 4 large eggs
- 4 tablespoons heavy cream
- Salt to taste
- Freshly ground black pepper to taste
- 2 teaspoons unsalted butter softened
- Fresh chives chopped for garnish
Instructions
- Preheat your oven to 350°F (175°C) and set a kettle of water to boil.
- Butter two small ramekins and pour two tablespoons of heavy cream into each.
- Crack two eggs into each ramekin, being careful not to break the yolks. Season with salt and pepper.
- Place the ramekins in a deep baking dish. Pour the boiling water into the dish until it reaches halfway up the sides of the ramekins.
- Carefully transfer the baking dish to the oven and bake for 12 to 15 minutes, until the egg whites are set but the yolks remain runny.
- Remove from the oven, garnish with chopped chives, and serve immediately with crusty bread or toast.
Nutrition
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