Shirred Eggs Oeufs En Cocotte Recipes
OEUFS COCOTTE (BAKED EGGS)
Oeufs cocotte is a French way of baking eggs in a water bath in the oven - you can add other ingredients as well but ham and cheese is one of the easiest variations. Oeufs cocotte taste best served hot with toast or strips of bread to dip in the egg yolks.
Provided by chatoune
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Boil water in a kettle.
- Grease a small lidded casserole dish with olive oil. Distribute diced ham over the bottom and sprinkle with 1 tablespoon Gruyere cheese. Pour cream on top and season with a little pepper.
- Crack eggs into the casserole dish one at a time, making sure egg yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyere cheese and fresh chives. Season with salt and pepper. Cover casserole dish and place into a roasting pan. Pour in enough boiling water so it reaches about halfway up the casserole dish.
- Bake in the preheated oven for 9 minutes with the lid on. Uncover and continue baking until the egg whites are just set but the yolks are still runny, 3 to 6 additional minutes.
Nutrition Facts : Calories 447.4 calories, Carbohydrate 2.1 g, Cholesterol 293.8 mg, Fat 42.2 g, Protein 15.8 g, SaturatedFat 19.7 g, Sodium 626.3 mg, Sugar 0.5 g
SHIRRED EGGS (OEUFS EN COCOTTE)
Shirred eggs are essentially baked eggs with some cream, some herbs and some cheese. They are deceptively easy to make... Not much more than frying the egg in a pan. But once you try this, you may never pan fry an egg again. Serve this with thin slices of toast, and you have the perfect savory breakfast. Serve this with a side salad, and you have a wonderful light evening meal. I picked this dish up at Cordon Bleu many years ago; where they are called "oeufs en cocotte". So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Eggs
Number Of Ingredients 6
Steps:
- ADDITIONAL EQUIPMENT A oven-proof pan for the bain-marie (water bath). Two ramekins or other heat-proof dishes.
- Gather your ingredients.
- Place a rack in the middle position, and preheat the oven to 370f (184c).
- Add a pan to the oven large enough to hold the ramekins, and then fill with steaming water.
- Chefs Note: The pan should hold enough water to go in approximately halfway up the sides of the ramekins.
- Divide the butter between the two ramekins, and thoroughly coat the bottom and sides.
- Add 1 tablespoon of the cream to each one of the ramekins, and swirl to coat the bottom.
- Place the ramekins into the water bath.
- Chef's Tip: Wait about five minutes, until the cream gets hot.
- Break an egg into each one of the ramekins.
- Divide the cheese in half, and sprinkle each one with the cheese.
- Add a dash of salt and/or pepper, to taste.
- Bake for 7 to 10 minutes.
- Chefs Note: the whites should be set but the yellow still a bit runny.
- Serve immediately with some thinly sliced toast. Enjoy.
- Keep the faith, and keep cooking.
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