Oeufs Cocotte Au Cantal Recipes
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
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.
OEUFS COCOTTES AU SAUMON (BAKED EGGS WITH SMOKED SALMON)
These French baked eggs with smoked salmon are to die for and a true gourmet breakfast. The difficulty when baking eggs is to get the whites cooked evenly yet have the yolk still be runny. That's why the eggs are baked in two stages: first just the egg white is baked with cream and salmon, and the yolk is added later. Scale up the recipe as needed.
Provided by stella
Categories Breakfast and Brunch Eggs
Time 17m
Yield 1
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Fill a small ramekin a third of the way with heavy cream. Add smoked salmon strips and egg white. Season with salt and pepper. Place ramekin into a casserole dish and pour enough boiling water into the casserole dish so it reaches about halfway up the ramekin.
- Bake in the preheated oven until egg white is just set, about 10 minutes.
- Remove casserole dish from the oven and carefully slide egg yolk into ramekin. Sprinkle with dill and bake until egg yolk is hot but still runny, 1 to 2 minutes.
Nutrition Facts : Calories 250.1 calories, Carbohydrate 1.7 g, Cholesterol 231.3 mg, Fat 22.1 g, Protein 11.6 g, SaturatedFat 11.9 g, Sodium 453.7 mg, Sugar 0.4 g
OEUFS EN COCOTTE à LA SUISSE
Make and share this Oeufs En Cocotte à La Suisse recipe from Food.com.
Provided by Elmotoo
Categories Breakfast
Time 16m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat the oven to 190° C (375° F - gas 5)
- Grease 4 ramekins well and place in a baking dish or roasting tin, to which sufficient hot water has been added to come up half way up the sides of the ramekins.
- Carefully crack 2 eggs into each ramekin. Combine the cream & cheese; divide among the ramekins. Sprinkle a pinch each of nutmeg & pepper onto each serving.
- Bake for about 6 minutes until the mixture is just set.
Nutrition Facts : Calories 483.4, Fat 42.3, SaturatedFat 23.1, Cholesterol 490.3, Sodium 270.4, Carbohydrate 2.5, Sugar 0.6, Protein 23.1
More about "oeufs cocotte au cantal recipes"
ŒUFS COCOTTE AU CANTAL - FEMME ACTUELLE
From femmeactuelle.fr
Category Plat
- Préchauffez le four à 210 °C (th. 7). Râpez 80 g de cantal. Beurrez 4 ramequins. Déposez 1 pincée de sel, un tour de moulin à poivre et 1 cuil. à soupe de crème dans le fond de chaque ramequin. Parsemez d’un peu de cantal râpé et de ciboulette ciselée. Cassez 1 œuf par ramequin. Nappez d’1 cuil. à soupe de crème et parsemez du reste de cantal râpé.
- Tapissez un plat à four d’une feuille de papier cuisson. Rangez-y les ramequins. Versez autour de l’eau frémissante à mi-hauteur. Enfournez pour 10 min.
- Faites griller les tranches de pain. Tartinez-les du reste de beurre. Recouvrez de 80 g de cantal en lamelles fines. Parsemez de ciboulette puis coupez en mouillettes. Servez-les avec les œufs cocotte.
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2.9/5 (19)Category EntréeServings 4Total Time 15 mins
- Beurrez 4 ramequins à l’aide d’un pinceau, puis déposez-y une cuillerée de crème, le fromage, et cassez l ‘œuf.
OEUFS COCOTTE AU CANTAL : RECETTE DE OEUFS COCOTTE AU CANTAL
From marmiton.org
4.4/5 (58)Category Œuf CocotteCuisine EntréeTotal Time 30 mins
- Préchauffez le four à 240°C (Th 8 ). Beurrez 4 ramequins. Découpez le fromage en fines lamelles. Répartissez la crème dans les ramequins. Cassez un oeuf dans chacun d'eux. Salez, poivrez. Répartissez dessus les lamelles de fromage et le beurre restant coupé en petits dés.
- Placez les ramequins dans un plat à four contenant quelques centimètres d'eau chaude. Enfournez pour 10 mn.
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