Recipes

Oeufs en Cocotte or Baked Eggs in Pots

Is it the weekend yet? Baked eggs is the perfect brunch dish for a crowd.

// August 31, 2013

As you may have read we have been participating in the ABC Kitchen CSA this season. We have received so many new and unexpected surprises in our bi-monthly CSA box. We signed up not only to help our local farmers but also to help us break our routine of making the the same meals over and over again.

In every box of the CSA there are a few basics like eggs, cheese etc. And with all basics, they are not created equal. Like the fresh eggs. These eggs have have such an intense yellow yolk, you could say it’s gold, farmers gold! I don’t think I ever respected the the idea of having real, fresh eggs until now. So, we have made these eggs in every which way possible. And right now I’m obsessed with Oeufs en Cocotte or Baked Eggs in Pots.

Oeufs en Cocotte has such a romantic ring to it, I feel like we have traveled far away for the weekend and are in a foreign land for breakfast. Not to mention making them takes no effort on a lazy weekend morning (or afternoon). I have seen Oeufs en Cocotte made so many ways that as long as you have the basics down you can add almost anything. I prefer mine with a spicy tomato sauce and cream or coconut creamer.

Sometimes when we have people in for a holiday I will make a big batch of spaghetti and save a little tomato sauce to add to the eggs for breakfast. If you have a crowd staying with you or just a big family to feed, this works out perfect.

I hope you enjoy them as much as we do!

Oeufs en Cocotte Recipe

Ingredients

  • Olive oil
  • 1 egg
  • 1 tbsp heavy cream (or coconut creamer if you do non-dairy)
  • 3 tbsp tomato sauce, seasoned to your taste
  • chives
  • salt and pepper

Instructions

  1. Preheat oven 375 degres.
  2. Oil ramekins
  3. Add egg to ramekin, heavy cream (or coconut creamer) and tomato sauce
  4. Sprinkle with chives, salt and pepper
  5. Put ramekins in a baking dish and fill with hot tap water so it comes up 3/4 way to the top of the ramekin.
  6. Bake in the oven 10-15 min depending on the type of oven you have. (Ours took 15 min in the oven.) You want to make sure the whites have cooked but the yolk is still bright and runny.
  7. Serve immediately (they will continue to cook) with toasted bread.
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