We are bringing you a quick and impressive breakfast idea that you are definitely going to want to try
If you have never heard of Eggs en Cocotte, let us know enlighten you! Eggs en Cocotte (also called baked eggs) is a French way of slow baking eggs in a water bath – with cream and cheese. They are traditionally served with toast strips to dip in the yolk.
We made ours Eggs en Cocotte on the stovetop using a covered pan. With this method, you can use any ramekin you have and there’s no need to have one with a lid. You just need to make sure water is at a low simmer, so excess water doesn’t accumulate on the top of each ramekin. If you do find you have water on the top of the cocotte use a tablespoon and spoon off any excess.
WOT we love about this dish: Its versatility! You can add in any of your favorite egg toppings to make it your own.
Eggs en Cocotte
- Large skillet with lid
- 1 tbsp softened butter
- 3 tbsp sautéed mushrooms (optional)
- 3 tbsp ham (optional)
- 3-6 eggs (1-2 in each ramekin)
- 1 tsp sour cream per egg
- ¼ cup shredded Gruyere cheese
- 3 tsp chives, chopped
- salt and pepper
- Grilled or toasted crusty bread for serving
- Take your softened butter and spread around your ramekins to help with any sticking/and to add more flavor.
- Add any savory ingredients to bottom.
- Crack 1-2 eggs in each ramekin (depending on the size of your vessel).
- Add one teaspoon of sour cream for each egg in the ramekin.
- Add some of the shredded cheese of your choice to each ramekin.
- Place your ramekins in hot water coming up about halfway on the ramekin sides.
- Cover the large skillet with lid and bring water bath up to a simmer.
- Cook for 10-12 minutes or until eggs reached your desired consistency. Use a teaspoon and gently move the eggs while still on the stovetop to check to see if the eggs need more cooking time. Depending on how you like your eggs, 10 minutes of cooking will yield a very soft yoke.
- Season with sea salt, pepper and top with chopped chives and paprika.
- Serve with grilled or toasted crusty bread.
All photos by Lorianne DeVita