Oeufs en Cocotte…a fancy French name for Baked Eggs

Beautiful Oeufs en Cocotte~~or Baked Eggs

I’ve been making a lot of eggs lately.  My husband has been on a “No/Low Carb” diet.  How many ways can you make eggs? Let me count the ways! I’ve done all the standards…fried, scrambled, soft and hard boiled, and omelets.  This week I found a new way…well, a “new” way for me. As I was browsing for a new way to make my eggs,  I found a few recipes for Baked Eggs.  I’ve heard of Baked Eggs, but never considered making them.  Actually, I've never even eaten them. Now I wonder, "why not?”  
Baked eggs, also known as “Eggs en Cocotte”, are an amazing way to cook and eat your eggs. Everyone gets their own dish. They are surprisingly simple, yet elegant enough for a fancy brunch!  Did I mention delicious as well? Because they’re baked, once you mix the ingredients and pop them into the oven, they are hands off.  I’ve already made them three times this week. Toast some bread, make a fruit salad and enjoy!  These are going to be my holiday “go to” egg dish for Thanksgiving and Christmas!  

One with a handful of fresh spinach on the bottom…the other with chopped tomatoes and ham.  Just scrumptious!

All the recipes I’ve seen are basically the same.  First, butter your baking dish. I used creme brulee dishes.  Crack some eggs into the buttered dish, pour in some cream - about two tablespoons - then season the eggs with salt, pepper and a sprinkling of cheese. There you have it!  Can it get easier then that?  If you like, you can jazz it up by layering the bottom with some chopped ham or bacon, chopped veggies, sautéed mushrooms, or greens.
I did one of mine with sliced cherry tomatoes and ham, and the other with a handful of spinach (uncooked) on the bottom.  I also thought some smoked salmon would be a really nice addition.  

Now they’re ready to bake.  Place the dishes on a baking sheet and bake them in a pre-heated oven set at 375º for 8 to12 minutes, or until set.  I like my whites really done, so I go for the longer baking time.  Just keep an eye on them towards the end of baking.  I have seen some recipes that call for a “bain marie” (water bath), but I didn’t use one.  These wonderful "Eggs en Cocotte" lend themselves to creativity, so go ahead and experiment!   

* If you are just baking the eggs with some cheese and cream the 375º is perfect.  If
    you are adding cold ingredients to the bottom of your dish, the oven temperature should 
    be set at 400º and baked 12 to15 minutes depending on how well you like your eggs
    cooked.

Butter your dish and add the veggies….

Break the eggs over the top and sprinkle with salt, pepper, and cheese

Add 2 tablespoons of cream and bake

Then enjoy!!  Breakfast anyone?

Baked Eggs or Oeufs en Cocotte

Adapted from Food 52, Amanda Hesser

Serves 2

• Soft butter, for buttering dishes
• 4 eggs
• 4 tablespoons heavy cream
• Salt
• Freshly ground black pepper
• grated swiss, cheddar or the cheese of your choice
• 
  

Heat the oven to 375 degrees. 

Butter 2 shallow baking dishes (6- or 8-ounce). Sprinkle some cheese on the bottom of dish.  Crack 2 eggs into each baking dish. Spoon 2 tablespoon cream over eggs. Season with salt and pepper. Place the dishes on a baking sheet and slide into your hot oven. Bake until just set, 8 to 12 minutes, depending on the size of the dish you are using.