Don’t get intimidated by hearing the name of this Eggs en Cocotte. It is a French dish called oeufs en cocotte in French, and this dish is named for the ramekins in which the eggs are cooked. I was looking for a dish that is baked and also it has soft runny eggs. This eggs en cocotte is very versatile dish; we can add cheese and herbs, or meat or with chopped cooked vegetables along with eggs.
If you have a buttered toast along with eggs en cocotte then your breakfast or brunch will be delicious. After my favorite Indian omelette and egg bhurji( Indian style scrambled eggs) I love sunny side up eggs with touch of pepper and garam masala in it
The #Safest Choice eggs are pasteurized through an all-natural egg pasteurization process which eliminates the risk of Salmonella in eggs. So you can use Safest Choice eggs without any fear of salmonella. If you taking a paleo diet then raw eggs are important part of smoothie or any other breakfast drink, and I think Safest Choice Eggs will be a wonderful choice for this dish. I made few dishes and I want not able to find any difference in taste, I will say it is more flavorful with less eggy smell. Each Safest Choice Eggs have earned Seal of Approval for exceptional flavor and culinary performance from the nation’s largest organization of professional chefs, the American Culinary Federation (ACF).
I made my eggs en cocotte with asiago- parmesan garlic cheese mixture, green onions and heavy cream. It is easy to make you need few ramekins, butter them first and then add cheese mixture and green onions and a cracked egg, add a pinch of salt and pepper topped with heavy cream to prevent the eggs from drying while baking in the oven. Then bake eggs in water bath at 375 ⁰F until the eggs whites are set and the yolks is still runny. If you want your soft yolks instead of runny give 5 more minutes.
Here are is the link where you can check the availability of Safest Choice egg in grocery stores near you. So next time you want egg dish for your breakfast or brunch try this eggs en cocotte. It is simply delicious and also easy to try.
Eggs en Cocotte
Ingredients
- 1 teaspoon of Butter or olive oil
- 2 safest choice eggs
- ⅛ teaspoon Salt
- ⅛ teaspoon Pepper
- 4 tablespoon Heavy cream optional
- 2 tablespoon of Asiago-parmesan-garlic cheese mixture 1 ¾ tablespoon of Asiago cheese+ ¼ teaspoon of parmesan cheese+ ¼ teaspoon of garlic powder
- 2 green onions chopped finely only green part
Instructions
Prepare the Oven and Hot Water Bath:
- Pre-heat the oven to 375°F. Line the baking dish with nonstick aluminum foil, this will keep the ramekins from sliding when you carry the baking dish.
Butter the Ramekins:
- Rub the insides of the ramekins with butter or olive oil.
- Add 1 tablespoon of Asiago –parmesan-garlic cheese mixture, then add 1 teaspoon of chopped green onions.
- Crack the Eggs into the Ramekins: Crack one egg into each ramekin (or two eggs if using larger ramekins)sprinkle with Salt and Pepper.
- Then add 2 tablespoon of heavy cream on the top, this will help the yolk from drying out in the oven.
Transfer Ramekins to the Baking Dish:
- Arrange all the ramekins in the prepared baking dish. Pour hot water into the baking dish to come partway up the sides of the ramekins. Very hot tap water is fine, or you can heat water on the stove until it's just starting to steam.
Bake the Eggs:
- Transfer the baking dish with the ramekins of eggs to the middle rack of the oven.
- Bake until the whites are set:15- 20 minutes for runny yolks, increase another 23-24 for soft-cooked yolks, or 25-26 minutes for hard-cooked yolks. Remove the ramekins with oven mitts and eat immediately with toast for dipping. Check the temperature of your oven, mine is one cool side it took about 20 minutes to get runny yolks.
Notes
Nutrition
1
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Suja Manoj says
Nice idea,looks delicious
Arthy Shama says
They are looking very special, yes, I would love to have them with my toast 🙂
Kumar's Kitchen says
beautifully baked eggs...still moist at the center...so must taste delicious 🙂
Anu'skitchendelights says
looks delicious and tempting....
Amila says
this sounds delicious!And the name too....
Rekha Vengalil says
This ones easy and I am new to this dish. Should try it as my daughter like her eggs runny
Prash @ YummilyYours says
Simple and interesting. Have this on my to-do list now 🙂
julie says
Very nice recipe,looks delicious 🙂
shweta a says
i loved that black and white pic of eggs on newspaper:)
I have never tried this before, i admire you for trying new recipes every day..:)
Sanoli Ghosh says
Simple but superb idea Swathi, will tryout soon.
Avika says
Yummy 🙂 Nice one Swathi !! Glad to learn a new recipe 🙂
bhawya says
looks so delicious..