Oeufs en Cocotte

14 INGREDIENTS • 10 STEPS • 25MINS

Oeufs en Cocotte

Recipe

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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Oeufs en Cocotte

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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.

East After Noon

A literary soul writer, stylist, recipe developer and neutralist.

http://eastafternoon.com/

25MINS

Total Time

$5.95

Cost Per Serving

Ingredients

Servings

2

us / metric

4

Sponsored

Extra-Large Eggland's Best Organic Eggs (Brown), room temperature

3 slices

Serrano Ham

up to 5 slices

3 slices

Smoked Trout

up to 5 slices

1/2 cup

Camembert, thinly sliced

1

Leek, thinly sliced

2

Asparagus, roughly chopped

up to 4

2 sprigs

up to 3 sprigs

1/3 cup

Cream

1

Baguette, halved, toasted

to serve

to taste

to taste

Ground Black Pepper

to taste

Finely Chopped Fresh Chives

to garnish

as needed

for greasing

as needed

Water

Nutrition Per Serving

VIEW ALL

Calories

1016

Fat

52.9 g

Protein

54.0 g

Carbs

91.2 g

Love This Recipe?

Oeufs en Cocotte

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East After Noon

A literary soul writer, stylist, recipe developer and neutralist.

http://eastafternoon.com/

Cooking Instructions

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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 Eggland's Best Organic Eggs (Brown) (4) into each ramekin – the yolks need to remain intact.

step 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.

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 (1 2/3 Tbsp).

step 5 Halve the Cream (1/3 cup) between the two ramekins and finish with an extra slice of Camembert (1 2/3 Tbsp).

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.

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