Eggs En Cocotte Two Ways

This is a French dish named for the ramekins in which the eggs are cooked.  This is a recipe adapted from Williams Sonoma that I would prepare for breakfast.  See Kitchen Gadgets – Breakfast Pan.  This dish added a nice variety in our breakfast menu.  I have provided 2 versions of this recipe.

Eggs En Cocotte With Ham and Cheese

  • 4 tsp. unsalted butter, room temperature
  • 1/4 cup bacon or ham, cooked and diced
  • 1/4 cup plus 4 tsp. gruyere cheese, shredded (can use any Swiss cheese)
  • 4 eggs
  • 8 tsp. heavy cream (I use 1/2 and 1/2, or any milk would work if you want to cut the fat)
  • salt and pepper to taste (you do not need the salt if you add bacon or ham)
  • fresh parsley, chopped

Fill the breakfast pan with 1-1/2 inches of water and place the metal insert in the pan.  Bring to a boil, then reduce the heat.

Butter the 4 ramekins and place 1 tbsp. bacon or ham in the bottom of each ramekin; top with 1 tbsp. cheese.  Break 1 egg into each ramekin, then top  each with 2 tsp. cream and 1 tsp. cheese.

Place the ramekins in the metal insert, cover and cook for 6 to 7 minutes for runny yolks, 9 to 10 minutes for firm yolks, or longer if desired.

When done, remove the ramekins from the insert and season with pepper, top each with  a little parsley and serve.

Baked Eggs With Tomatoes, Herbs and Cream

  • 2 tsp. unsalted butter, room temperature
  • 2 or 3 tomatoes, chopped (about 2 cups)
  • fresh basil, chopped to taste
  • fresh parsley, chopped to taste
  • salt and pepper to taste
  • 4 eggs
  • 4 tsp. heavy cream, 1/2 and 1/2 or milk
  • 4 tsp. Parmesan cheese, grated

Preheat the oven to 350°F.  Butter the 1/2-cup ramekins.

Stir together the tomatoes (I like to peel and seed the tomatoes first), basil, parsley, salt and pepper to taste.  Divide evenly among the 4 ramekins.

Cut the butter into small pieces and sprinkle over each ramekin.  Break an egg into each ramekin.  Season with salt and pepper to taste and drizzle each egg with 1 tsp. of the cream.  Arrange the ramekins on a heavy, rimmed baking sheet.

Bake until the eggs are opaque and the yolks have firm edges and are soft in the center, about 15 minutes.  Remove from the heat and sprinkle each with a little Parmesan cheese.

Serves 4

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