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Oeufs en Cocotte
Recipe

14 INGREDIENTS • 10 STEPS • 25MINS

Oeufs en Cocotte

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.
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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.
25MINS
Total Time
$5.95
Cost Per Serving
Ingredients
Servings
2
us / metric
Organic Egg
4
Extra-Large Organic Eggs, room temperature
Serrano Ham
3 slices
Serrano Ham
up to 5 slices
Smoked Trout
3 slices
Smoked Trout
up to 5 slices
Camembert
1/2 cup
Camembert, thinly sliced
Leek
1
Leek, thinly sliced
Asparagus
2
Asparagus, roughly chopped
up to 4
Fresh Thyme
2 sprigs
Fresh Thyme
up to 3 sprigs
Cream
1/3 cup
Cream
Baguette
1
Baguette, halved, toasted
to serve
Sea Salt
to taste
Fresh Chives
to taste
Finely Chopped Fresh Chives
to garnish
Butter
as needed
Butter
for greasing
Water
as needed
Water
Nutrition Per Serving
VIEW ALL
Calories
1016
Fat
52.9 g
Protein
54.0 g
Carbs
91.2 g
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Oeufs en Cocotte
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 375 degrees F (190 degrees C).
step 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.
step 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.
step 3
Sprinkle the Leek (1) and Asparagus (2) and carefully break two Organic Eggs (4) into each ramekin – the yolks need to remain intact.
step 3 Sprinkle the Leek (1) and Asparagus (2) and carefully break two Organic Eggs (4) into each ramekin – the yolks need to remain intact.
step 4
Scatter over some Fresh Thyme (2 sprigs) and season with Sea Salt (to taste) and Ground Black Pepper (to taste).
step 4 Scatter over some Fresh Thyme (2 sprigs) and season with Sea Salt (to taste) and Ground Black Pepper (to taste).
step 5
Halve the Cream (1/3 cup) between the two ramekins and finish with an extra slice of Camembert (5 tsp).
step 5 Halve the Cream (1/3 cup) between the two ramekins and finish with an extra slice of Camembert (5 tsp).
step 6
Boil a kettle of Water (as needed).
step 7
Place the ramekins into an ovenproof dish and pour in the hot water to reach about midway up the ramekins.
step 7 Place the ramekins into an ovenproof dish and pour in the hot water to reach about midway up the ramekins.
step 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.
step 9
Top with Fresh Chives (to taste) and season with Sea Salt (to taste) and Ground Black Pepper (to taste) if desired.
step 10
Spread a little Butter (as needed) over the Baguette (1), slice up and serve.
step 10 Spread a little Butter (as needed) over the Baguette (1), slice up and serve.
Tags
view more tags
Breakfast
Brunch
Comfort Food
Shellfish-Free
French
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