Oeufsenterallies Recipes

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OEUFS COCOTTE (BAKED EGGS)



Oeufs Cocotte (Baked Eggs) image

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

1 tablespoon olive oil, or to taste
½ cup finely chopped ham
2 tablespoons grated Gruyere cheese, divided
½ cup heavy whipping cream
salt and ground black pepper to taste
2 eggs
¼ teaspoon chopped fresh chives

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 MEURETTE



Oeufs en Meurette image

Poached eggs on garlic bread with a red wine sauce poured around them Speciality of "La Taverne Du Poties," Paris

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 16

Clarified butter
6 large shallots, peeled, each cut into 3
3 slices fat bacon, cut 1/2-inch pieces
3 cloves garlic, crushed, plus 2 cloves for browning bread
3 tablespoons all-purpose flour (1 1/2 ounces)
1 14 cups Burgundy (12 fluid ounces)
1 cup beef bouillon (8 fluid ounces)
1 lump sugar
Bouquet Garni (1 bay leaf, 4 sprigs parsley, 1 sprig thyme, 3-inch piece celery), tied with string, or if using dried herbs, tie in muslin bag
Freshly ground salt
Freshly ground black pepper
3 tablespoons red wine vinegar
3 tablespoons butter (1 3/4 ounces)
4 slices white bread, cut in rounds
4 eggs
Freshly chopped parsley

Steps:

  • Pour 1 1/2 ounces of clarified butter into a pan and heat until smoking, about 400 degrees. Add the shallots and stir briskly. Add the bacon and brown lightly. To this mixture, add the crushed garlic cloves. Stir in the flour and cook until golden brown, about 4 minutes. Add all of the Burgundy and whisk in off the heat. Add the bouillon and stir thoroughly. Now add the lump of sugar, for luck. Pop in the bouquet garni, salt and pepper and simmer for 1 1/2 hours. After 1 hour add the red wine vinegar. At the end of 1 1/2 hours, add 1-ounce fresh butter to the sauce.
  • Pass the sauce through a sieve and scrape every last drop of it through. Return to a clean pan and allow to cook gently. In a skilled cook the garlic in a little clarified butter to release the natural juices. Drop the rounds of bread into the garlic butter and add a little more clarified butter, if necessary. Fry until crisp and golden brown. Prick the wide end of the eggs with an egg pricker or needle and lower them into a pan of boiling water with a wire basket. Count 10 seconds and remove the eggs and break them into a cup. Take the water off the boil and add a pinch of salt and the eggs. Raise the heat and gently poach the eggs. Meanwhile remove the fried bread rounds from their pan and place in heated serving dishes or small bowls.
  • With a slotted spoon remove eggs from water and place each on a piece of garlic bread. Pour the sauce around the egg, leaving some white showing. Garnish with parsley. Recommended drink: A good dry red wine.

OEUFS EN COCOTTE



Oeufs en Cocotte image

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

1 small tomato, sliced crosswise 1/2 inch thick
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground black pepper
2 teaspoons unsalted butter, room temperature
2 ounces Fontina cheese, cut into 1/2-inch cubes
4 large eggs
4 teaspoons creme fraiche
1 teaspoon chopped fresh chives

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.

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