translated, ‘in casserole,’ eggs en cocotte are typically baked in the
oven in individual-sized casseroles or ramekins.
A light, often delicate, dish that is so easy, full of flavor and great
for an easy weeknight supper or Saturday afternoon lunch.
For each serving, you’ll need:
One buttered ramekin
An oven preheated to 350 degrees
Salt and pepper to taste
One tbs heavy cream (this is French afterall)
And, a smattering of minced fresh or ground dried herbs (your choice)
In the basic recipe, place egg in buttered ramekin, and top with remaining
ingredients in the order listed and bake for 10 to 12 minutes or until the
white is cooked and the yolk is to your desired doneness.
For variation, and as pictured here, you can add a little extra something
to the bottom of the buttered ramekin prior to baking. Here we added a
nice layer of marinara sauce (about 2-3 tablespoons) and other ideas
include sautéed vegetables such as spinach, arugula, mushrooms, etc., a
nice ratatouille, a tapenade, or even sardines . . . the possibilities are
endless – just make sure your addition is already cooked as the short
baking time of the eggs en cocotte will only warm these lovely little
Great served with crusty bread and a leafy green salad.