A French breakfast favorite that translates to baked eggs, Oeufs en Cocotte is a comfortingly simple recipe that can be customized to suit every taste.
Total Time
25min
0.0
0 Ratings
Author: East After Noon
Servings:
2
Ingredients
•
4
Extra-Large
Eggland's Best Organic Eggs (Brown)
, room temperature
•
3
slices
Serrano Ham
•
3
slices
Smoked Trout
•
1/2
cup
Camembert
, thinly sliced
•
1
Leek
, thinly sliced
•
2
Asparagus
, roughly chopped
•
2
sprigs
Fresh Thyme
•
1/3
cup
Cream
•
1
Baguette
, halved, toasted
•
to taste
Sea Salt
•
to taste
Ground Black Pepper
•
to taste
Finely Chopped
Fresh Chives
•
as needed
Butter
•
as needed
Water
Cooking Instructions
1.
Preheat the oven to 375 degrees F (190 degrees C).
2.
Grease the ramekins with a little Butter (as needed). Layer the slices of Serrano Ham (3 slices) in one ramekin and Smoked Trout (3 slices) in the other and add two slices of Camembert (1/3 cup) to both.
3.
Sprinkle the Leek (1) and Asparagus (2) and carefully break two Eggland's Best Organic Eggs (Brown) (4) into each ramekin – the yolks need to remain intact.
4.
Scatter over some Fresh Thyme (2 sprigs) and season with Sea Salt (to taste) and Ground Black Pepper (to taste).
5.
Halve the Cream (1/3 cup) between the two ramekins and finish with an extra slice of Camembert (1 2/3 Tbsp).
6.
Boil a kettle of Water (as needed).
7.
Place the ramekins into an ovenproof dish and pour in the hot water to reach about midway up the ramekins.
8.
Transfer the dish to the middle shelf of the oven and bake for 12-15 minutes or until the yolks are just set but still runny.
9.
Top with Fresh Chives (to taste) and season with Sea Salt (to taste) and Ground Black Pepper (to taste) if desired.
10.
Spread a little Butter (as needed) over the Baguette (1), slice up and serve.
Nutrition Per Serving
CALORIES
1016
FAT
52.9 g
PROTEIN
54.0 g
CARBS
91.2 g
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