Basic Oeufs en Cocotte – French Eggs in Pot Recipe

Oeufs en Cocotte recipe

Oeufs en Cocotte recipe

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This is what I made on Sunday. I will be out of town early this week (I am leaving in a few hours), so this is a quick post. Yet it’s French! :)

Oeufs means eggs. En Cocotte means in pot. It’s very simple but tasty. If you like cooked egg white with runny egg yolk and cream, this will make a delcious breakfast.

Let’s get cooking!

Oeufs en cocotte

Oeufs en cocotte

Serves 2
Prep time: 10 min
Cooking time: 15-20 min

Ingredients

    • 2 eggs
    • 4 tablespoons heavy cream
    • Some toasted bread to serve with.

For seasoning:

    • Pinch salt
    • Freshly ground pepper
    • Paprika (optional)

Directions

Preparation

Preheat the oven to 350 degrees F (180 C). Brush butter or oil inside of the ramekins; set aside.

Fill the ramekins

Add in one egg and 2 tablespoons of heavy cream in a ramekin and season it. Repeat for the other one.

Arrange the ramekins in a baking tray and pour boiling water in the tray.

Bake

Bake for 15 to 20 minutes, or until your preference of egg texture.

Serve

Serve with toasted bread when hot.

You can serve with a sprig of dill and/or a teaspoon of lumpfish roe.

 

Oeufs en Cocotte Recipe in Images

Brush the ramekins.

Brush the ramekins.

Add in one egg.

Add in one egg.

Add in two tablespoons of cream.

Add in two tablespoons of cream.

Season with pepper and salt.

Season with pepper and salt.

Arrange in a baking tray and fill with boiling water half way up.

Arrange in a baking tray and fill with boiling water half way up.

Cover with aluminium foil.

Cover with aluminium foil.

Bake for 15 to 20 minutes, or more if you prefer.

Bake for 15 to 20 minutes, or more if you prefer.

et voilà!

Bon appétit!

Bon appétit!

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See you soon!

See you soon!

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This entry was posted in Breakfast, Egg recipes, French, Savory and tagged , , , . Bookmark the permalink.
  • http://twitter.com/anniegurumi anniegurumi

    This looks AMAZING!!!!!!!!!!

    • EugenieKitchen

      I like this egg dish, too. Thanks, Annie :)

  • Elaine

    Hi Eugenie,

    I am from Hong Kong and I have been studying in England for four years. I recently picked up the hobby of cooking and came across your youtube channel. I just want to tell you how inspiring you are. Everything here is so simple but artistic. I haven’t tried out any of your recipes yet but certainly will. Please keep this up and I am sure your passion for cooking + food will continue to influence more people!

    P.S. I love travelling too!

    Elaine

    • EugenieKitchen

      Hi Elaine,

      Thank you so much for your message. Glad to hear that you started cooking, which is really rewarding in many ways. I love England. Wish you great journey of life along with good food ;-)

      Eugenie

  • http://www.facebook.com/hinampas.sa.kapalaran Megan Danielle

    hi eugenie…i adore you…everything looks soooo easy when I watch the videos…i love ur food..but yeah…i naturally love food…(my best friend) hihihi..but ur food…fantastic!…and your voice makes it more easy to follow…more power eugenie….love love love….

    • EugenieKitchen

      Hi Megan, thank you so much for your kind words. I wish you happy cooking and baking always. Love, Eugenie :)

  • Pingback: Oeufs Cocotte a l'Emmental - Cheese Egg in Ramekin RecipeEugenie Kitchen