Eggs Cocotte baked in the oven (Oeufs Cocotte)
Ingredients
- 1 Baguette Bread Can be swapped with other bread
12 tbsp Creme fraiche
6 Eggs
12 slices Chorizo Get whole chorizo(s) and slice them yourself- 50 g Ham Prefer torchon ham
50 g Emmental cheese (grated) Can be swapped with Parmesan cheese
6 pinches Curry powder
Chives
Salt
Black pepper
Instructions
- Add 1 tablespoon of creme fraiche at the bottom of each ramekins.
- Cut the chorizo slices into very small squares and place them on top of the cream. Should be 2 slices per ramekin
- Add the diced ham.
- Cover with another tablespoon of creme fraiche, then season with salt, pepper, and a pinch of curry powder.
- Sprinkle with emmental or parmesan cheese, then crack a whole egg on top.
- Bake for about 20 minutes at 180 (fan oven).
- Remove from the oven when the egg whites are set and no longer runny. The egg yolks need to be runny though so be careful!
- Serve immediately while hot with the bread ready for dipping.
Notes
Be careful not to overcooked the eggs - it's much better when the yolk is still runny. Enjoy!!
FAQs
What is oeuf cocotte in English?
Oeuf cocotte translates to “baked eggs” or “coddled eggs” – eggs baked in a ramekin with cream and flavorings until the whites are set but yolks remain runny.
How do you know when oeuf cocotte is done?
Bake until the egg whites are just set but the yolks are still runny, about 10-12 minutes. The ramekins will be very hot, so handle carefully!
What do you serve with oeuf cocotte?
Serve with toasted baguette for dipping, or pair with a fresh green salad for a light lunch. Perfect for elegant brunch.
Can I add other ingredients to oeuf cocotte?
Absolutely! Try adding cooked spinach, diced ham, smoked salmon, or grated cheese before adding the eggs for different flavour variations.
Throw in your flavor