Oeufs en Cocotte

Oeufs en Cocotte (eggs baked in ramekins) are so simple and comforting.  Whenever I eat them, I’m amazed that they aren’t on every brunch menu in town.   This is one of my favorites for cold winter days like today, when I’m at home by myself writing.

Although they are a perfect “meal for one,” Oeufs en Cocotte are also ideal for breakfast or brunch entertaining because you can make so many at once in no time at all.  At breakfast events, when I find myself staring into a chaffing dish filled with watery, discolored scrambled eggs, I always wish I had my very own perfectly-baked egg.  There is something undeniably special about getting your own individual serving of something…

For me?

I use Nigella Lawson’s recipe.  She is my culinary hero, especially for her views on cooking, eating and entertaining.  Of these eggs, Nigella says it best: “It’s churlish not to share.”

INGREDIENTS (to serve 1)

Kettle of water
Unsalted butter
2 organic eggs
2 Tbs. organic cream
1/4 tsp. sea salt
fresh black pepper
A tablespoon of your favorite cheese, grated, (I used Comte) or whatever you want to throw in – herbs or finely-diced cooked vegetable like red peppers, mushrooms, shallots, etc.

Place kettle of water over high heat and let it come to a rolling boil while you prepare the eggs.  Preheat oven to 375.

Lightly coat the inside of each ramekin with unsalted butter.

If you’re adding diced, cooked vegetables, you can put them in the bottom of the ramekins before you add the egg or wait and sprinkle them over the top before you add the cream.

Crack one egg into each ramekin.  Over each egg, sprinkle 1/8 tsp. salt and a few grinds of fresh pepper.  Top with 1 tablespoon of cream and sprinkle on a tiny bit of cheese.  (Nigella adds white truffle oil!  Lah-dee-dah!)

Place ramekins in a baking dish.  Carefully pour boiling water into the baking dish until the water comes half-way up the outsides of the ramekins.

Bake for no more than 10 minutes – depending on how you like your eggs.  I live for thick, runny egg yolks, so I never let them go the full 10 minutes.  However, as I am still learning the quirks of this oven, my eggs were a little more “well done” than I would have liked.

Toast an english muffin or a piece of bread to eat with this.  It will keep you from licking the insides of the ramekins clean and making a fool of yourself:)

You can watch Nigella make this recipe here.  I guarantee she will make you smile…and then send you running to the kitchen to make it for yourself.

1 Comment on Oeufs en Cocotte

  1. Those look like heaven in a ramekin. I will be making these too. Goodness, the past few days you have had some very yummy stuff on here, I need to make a list and head out to the store!

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