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  Eggs en Cocotte

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Literally 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
One egg
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 bits.

Great served with crusty bread and a leafy green salad.

Copyright 2008.