Eggs En Cocotte Recipes

OEUFS COCOTTE (BAKED EGGS)

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.

OEUFS EN COCOTTE

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.

EGGS EN COCOTTE

Steps:

• Preheat the oven to 375 degrees F.
• Rub the inside of 6 ramekins with the butter and then season with the thyme, distributing both equally amongst the ramekins. Add 2 eggs to each, season with salt and pepper. Place the ramekins in a baking dish, and pour water into the baking dish until it is halfway up the sides of the ramekins. Carefully place the baking dish in the pre-heated oven. Bake eggs for 15 minutes, or until set and golden on top. Eat and enjoy!

EGGS EN COCOTTE WITH CRAB

Steps:

• Preheat the oven to 350 degrees F.
• Pick through the crabmeat and remove and discard any shells; set aside. Grease the insides of the ramekins with butter. Lightly sprinkle the bottom of each ramekin with salt.
• Whisk together the mayonnaise, 2 teaspoons of the Dijon, 2 teaspoons of the lemon juice, the Worcestershire and hot sauce and 1/4 cup of the panko in a medium bowl. Gently fold in the crabmeat and 2 tablespoon of the herbs. Season to taste with salt and pepper. Add up to 1 more teaspoon of the remaining lemon juice, if desired.
• Divide the crab mixture evenly among the ramekins. Using the back of a spoon, create a small well in the center of the mixture.
• Gently crack or slide 1 egg into each well and season with salt and pepper. Spoon the creme fraiche or drizzle the heavy cream around the eggs, evenly dividing it among the ramekins.
• Place the ramekins inside a baking dish and transfer to the oven. (You may also want to place the baking dish on a baking sheet to catch any spills.) Carefully pour enough boiling water into the baking dish to come 3/4 of the way up the sides of the ramekins.
• Bake until the egg whites are just set, but the yolks still jiggle when you move the baking dish, 15 minutes to 30 minutes, depending on the size of the ramekins.
• Meanwhile, heat the oil over medium heat in a small nonstick skillet, and stir in the remaining 1/4 cup panko. Cook, stirring, until toasted, 2 to 3 minutes. Stir in the remaining 1 teaspoon Dijon. Remove from the heat and season with salt and pepper.
• When the eggs are done baking, carefully remove the baking dish from the oven. Using a thin spatula and oven mitts and/or tongs, carefully remove the ramekins from the water and set on a kitchen towel to dry the bottoms. Transfer each ramekin to a plate, top with the toasted panko, and sprinkle with herbs. Serve with toasted bread and salad.