Oeuf en Cocotte

Oeuf en Cocotte

Oeufs en Cocotte, also known as Baked Eggs, are clearly a French invention. When I first tried them in France, it was love at first sight. Immediately, a multitude of variations on the same theme were racing through my mind. It is one of those recipes that your (older) kids can quickly learn, so that they may “surprise” you on a lazy Sunday, or maybe on Father’s Day, with a beautiful and exquisite breakfast. Or that you can prepare ahead when you have houseguests: just pop the prepared dish in the oven and ..voila’! A sophisticated and really incredible breakfast is on your table, without even dirtying a pan.

It is a very simple concept that gets elevated to the rank of an absolute delice with the help of good, seasonal ingredients, a little, oh very little preparation, and barely 15 minutes in the oven. Really not much for a dish that is fulfilling, luscious, and healthy. The eggs cook with the juices of the vegetables, and, if you really insist, you can add a tablespoon of cream.

Two steps are absolutely a must to achieve perfection: you must cook and sauté your vegetables beforehand. And you must bake the ramekins au bain-marie, in a water bath, otherwise the mixture will get too hot and you will lose the wonderful slight un-doneness that makes the egg yolk runny.

Oeuf en Cocotte
Oeuf en Cocotte


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For 4 Servings

1 cup Carnaroli rice
1 medium onion, chopped
2-3 tablespoons of EV Olive Oil
½ glass of white table wine
1 pint chicken stock preprepared (or vegetable stock)
1 cup rinsed blueberries
1 cup roasted chestnuts or more, chopped in big pieces
2 tablespoons butter
2 tablespoons gorgonzola cheese (optional)