Eggs in a Ramekin (oeufs en cocotte)

I make Oeufs en Cocotte when I have a little extra my basic tomato sauce on hand. I don't think I've ever made them the same way twice, I just let the herbs and cheeses in my fridge guide me on how to finish each ramekin off. Judging when the eggs are done is a little tricky, but once you get used to what the eggs look and jiggle like, you won't have a problem.

Buon Appetito!

Yield: 1 ramekin per person

Oeufs en Cocotte

prep time: 15 minscook time: 20 minstotal time: 35 mins

I make Oeufs en Cocotte when I have a little extra my basic tomato sauce on hand. I don't think I've ever made them the same way twice, I just let the herbs and cheeses in my fridge guide me on how to finish each ramekin off. Judging when the eggs are done is a little tricky, but once you get used to what the eggs look and jiggle like, you won't have a problem.

ingredients:

  • 1 teaspoon butter (melted)
  • 1 tablespoon cream or half and half
  • 1 to 2 eggs
  • kosher or sea salt and freshly ground black pepper
Topping Options
  • chopped herbs such as basil, chives, Italian parsley, tarragon
  • grated cheese such as gruyere, asiago, or parmesan
  • tomato sauce
  • cream and melted butter

instructions:

  1. Preheat oven to 375ยบ
  2. Fill an oven proof skillet or pan half way to the top with water and bring to a simmer over medium-high heat.
  3. Pour 1 teaspoon of butter and 1 tablespoon of cream into ramekin.   Place in the pan with the simmering water (repeat for each ramekin).  Let ramekins sit in water for 3 minutes until cream is hot.
  4. Crack 1 or 2 eggs into each ramekin and sprinkle with salt and pepper.  The eggs can be finished at this point without topping or topped with one or a combinations of the topping options.  Finally, drizzle with another tablespoon of cream and a small drizzle of butter
  5. Leave ramekins in the simmering water until bottom of the egg starts to set, 2 to 3 minutes.
  6. Place pan with ramekins on the middle rack in the oven and cook until white is set but yolk is still runny, 6 to 8 minutes.  Remove pan from the oven and let sit for 5 minutes before serving.  
  7. Serve with crostini or toast.  
Created using The Recipes Generator
Laura Bonicelli