Oeufs en Cocotte

Having seen variations of this recipe in about half a dozen places recently I finally submitted to fate and decided to whip up a quick brunch of Oeufs en Cocotte or, if you prefer, Baked Eggs.  It was a lovely day, summer is starting to approach, so we had our brunch sitting out at the table in the garden.  I love eating outdoors, when you’re able to sit outside for long enough to eat something without freezing important parts of your anatomy off then summer is nearly here and if you know me then you already know that I love summer! 

These are so simple to throw together and for what they are, rather an impressive little dish.  They take almost no effort but they taste and look great, which makes them a sure fire winner in my book.  Next time I have someone staying over I’m sure these will be appearing for breakfast.  If you want a little more in your breakfast you could easily fry some bacon and add that into the bottom of the ramekin for an added bit of interest.  I, however, think that when you have good,  fresh, free range, local eggs there’s no need to make things more interesting, these eggs are going to taste great no matter what you do with them. 

Serves 1, simply multiply by however many people you have to serve. 

~4tbsp grated cheese (I used cheddar)
2 eggs*
~3tbsp double cream
a pinch of parmesan
salt and pepper to taste

– Heat the oven to gas mark 6.  Well grease a ramekin dish with butter. 
– Sprinkle about 2 tbsp grated cheese in the bottom of the ramekin. 
– Crack 2 eggs on top. 
– Spoon the cream on top of the eggs so there’s a layer over the top. 
– Sprinkle over the remaining grated cheese as well as the parmesan and a grind of salt and pepper if you like.** 
– Place in the oven on a baking tray (makes it easier to lift in and out) and bake for 8-15 minutes depending on how big your eggs are and how cooked you like them. 
– Serve with hot slices of toast smeared with butter to dip in. 

*  I have rather large ramekins, if yours are small then one egg may fill them, simply adjust the cooking time a little. 
**  I don’t like pepper but do like a tiny bit of salt, consult your guests or simply prepare them without and have salt and pepper on the table.

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