Oeufs en Cocotte, a simply beautiful dish good for breakfast, a quick lunch, or a starter for dinner. I first discovered this recipe several years ago and have been obsessed with it ever since. It’s easy. It’s delicious and it’s incredibly customizable. I made this just the other day when I was desperately hungry for breakfast but didn’t want rubbish food nor did I want to make an elaborate meal. I had just enough time to shower and get ready before meeting a friend and this recipe was perfect for the situation. I don’t have many measurements for the spices, it’s really all a matter of taste. For this recipe, go with a ‘dash’ or ‘pinch’ here and there. Though you will want to be liberal with the salt!
I used ramekins as they really are exactly what this recipe calls for, they are the perfect size and shape and damn if they don’t look fantastic. However, if you find yourself ramekin-less, use something similar in shape and size, like an oven-proof teacup for example.
Ingredients for One Oeuf en Cocotte
5 ounces Creme Fraiche or Goat Cheese
Preheat the oven to 350 degrees. Take out your eggs and place them in a warm bath for five minutes to bring them to room temperature. This is something I have found most recipes don’t tell you, if they are European ones. In Europe, they don’t tend to keep their eggs in the fridge. I’ve seen it both ways but keep in mind if you are looking to try out a recipe from someone in Europe, their eggs may just be room temperature. No refrigeration means that the time it takes the eggs to cook will be much shorter normally.
Take your creme fraiche and place in the ramekin, season with salt, a dash of pepper and paprika. (If you are using goats cheese, it doesn’t layer too well so in that case, you would just put an extra portion on the bottom, crack your eggs on top and then add your herbs). In either case, it will be creamy and delicious and I’m beginning to crave some now just writing this post to be honest!
If you use creme fraiche, crack the egg on top of it, add a dollop more creme, then add a bit of rosemary or tarragon (whichever flavor palatte you prefer, either one will work well). Crack your second egg and add a bit more creme and salt and herbs so the flavors are layered.
Place the ramekins into a bain marie, or baking pan filled with room temperature or lukewarm water until it comes up to half the sides of the ramekin. Place your pan on your oven rack and bake for somewhere between 15 and 18 minutes if you would still like your eggs runny. If you want them cooked a bit longer, it may take up to twenty.
You can also make this will dill or tarragon instead of rosemary, substitue the paprika for something else you prefer. You can add chorizo (if that’s your thing) or sprinkle feta cheese on top. You can add spinach, peppers, cilantro and make it Mexican-truly, whatever you want!
Bon appetit, readers!