Eggs en Cocotte

Eggs en Cocotte Recipe - Delicious French Classic

Region / culture: France | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 6

Introduction

Eggs en Cocotte is a classic French dish that translates to "eggs in pots." This simple yet elegant dish consists of eggs baked in individual ramekins with butter and herbs, resulting in a creamy and flavorful breakfast or brunch option.

History

Eggs en Cocotte has been a popular dish in French cuisine for centuries. The term "cocotte" refers to a small casserole dish or ramekin, which is used to bake the eggs. This dish is often served as part of a traditional French breakfast or brunch spread.

Ingredients

2.5 tbsp of butter
2.5 tbsp of freshly chopped thyme leaves
12 eggs, preferably organic
gray salt or coarse sea salt and freshly ground black pepper

How to prepare

Preheat the oven to 375°F (191°C).
Rub the inside of 6 ramekins with butter and then season with thyme, distributing both equally among the ramekins.
Add 2 eggs to each ramekin and season with salt and pepper.
Place the ramekins in a baking dish and pour water into the baking dish until it reaches halfway up the sides of the ramekins.
Carefully place the baking dish in the preheated oven.
Bake the eggs for 15 minutes or until they are set and golden on top.
Eat and enjoy!

Variations

Add cooked bacon or ham for a meatier version.
Mix in vegetables such as spinach, mushrooms, or tomatoes for added flavor and nutrients.
Top with cheese or breadcrumbs for a crunchy texture.

Cooking Tips & Tricks

Be sure to butter the ramekins well to prevent the eggs from sticking.

- Experiment with different herbs and seasonings to customize the flavor of the dish.

- For a richer dish, you can add a splash of cream or cheese before baking the eggs.

- Keep an eye on the eggs while they are baking to ensure they are cooked to your desired level of doneness.

Serving Suggestions

Eggs en Cocotte can be served with a side of toast, salad, or fresh fruit for a complete meal.

Cooking Techniques

Baking is the preferred cooking technique for Eggs en Cocotte to ensure even cooking and a creamy texture.

Ingredient Substitutions

Use olive oil or coconut oil instead of butter.

- Substitute thyme with other herbs such as rosemary, parsley, or chives.

Make Ahead Tips

You can prepare the ramekins ahead of time and refrigerate them until ready to bake.

Presentation Ideas

Serve Eggs en Cocotte in the ramekins for a rustic presentation, or unmold them onto a plate for an elegant touch.

Pairing Recommendations

Eggs en Cocotte pairs well with a glass of sparkling wine or a cup of freshly brewed coffee.

Storage and Reheating Instructions

Store any leftover Eggs en Cocotte in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Eggs en Cocotte contains approximately 200 calories.

Carbohydrates

Each serving of Eggs en Cocotte contains approximately 1 gram of carbohydrates.

Fats

Each serving of Eggs en Cocotte contains approximately 15 grams of fats.

Proteins

Each serving of Eggs en Cocotte contains approximately 12 grams of proteins.

Vitamins and minerals

Eggs are a good source of vitamins such as vitamin D, B6, B12, and minerals such as iron and zinc.

Alergens

Eggs are a common allergen. Please be cautious if you have an egg allergy.

Summary

Eggs en Cocotte is a high-protein, low-carb dish that is rich in healthy fats and essential vitamins and minerals.

Summary

Eggs en Cocotte is a delicious and versatile dish that is perfect for breakfast, brunch, or any time of day. With a few simple ingredients and easy preparation, you can enjoy a gourmet meal in the comfort of your own home.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Eggs en Cocotte. It was many years ago, when I was just a young girl eager to learn the art of cooking from my grandmother. She was a wonderful cook, and I spent many hours by her side in the kitchen, watching and learning as she prepared delicious meals for our family.

One day, as I was helping my grandmother gather ingredients for a special brunch, she pulled out a small ramekin and cracked an egg into it. She then topped it with a sprinkle of cheese, a dollop of cream, and a pinch of herbs before placing it in the oven to bake. As I watched the egg cook and the cheese melt, I was mesmerized by the simple yet elegant dish taking shape before my eyes.

"What is this called, Grandma?" I asked, my curiosity piqued.

"This, my dear, is Eggs en Cocotte," she replied with a smile. "It's a classic French dish that is perfect for a special occasion like today."

I was intrigued by the name and the process of baking eggs in individual ramekins. I had never seen anything like it before, and I knew I had to learn how to make it myself. So, I asked my grandmother if she could teach me the recipe.

Over the next few weeks, my grandmother patiently guided me through the steps of making Eggs en Cocotte. She showed me how to butter the ramekins, crack the eggs just right, and season them with a delicate touch. She taught me how to bake them to perfection, so that the yolks were still runny and the whites were just set.

As I practiced making Eggs en Cocotte, I began to experiment with different ingredients and flavors. I added sautéed vegetables, crumbled bacon, and fresh herbs to create my own unique variations of the dish. Each time I made Eggs en Cocotte, I felt a sense of pride and accomplishment, knowing that I was carrying on a tradition that had been passed down through generations.

As the years went by, I continued to make Eggs en Cocotte for my family and friends, sharing the recipe and the story behind it with anyone who would listen. I introduced the dish at potlucks, brunches, and holiday gatherings, and it quickly became a favorite among my loved ones.

One day, while browsing through a cookbook at the local library, I came across a recipe for Eggs en Cocotte that was similar to the one my grandmother had taught me. I realized then that the dish had originated in France, where it had been enjoyed for centuries as a simple yet elegant way to showcase the beauty of fresh eggs.

I felt a deep connection to the history and tradition behind Eggs en Cocotte, knowing that it was a recipe that had been passed down through generations and across continents. I was proud to be a part of that legacy, carrying on the tradition of making this timeless dish with love and care.

To this day, I still make Eggs en Cocotte whenever I want to impress my guests or simply indulge in a luxurious breakfast. The dish holds a special place in my heart, reminding me of my grandmother and the many hours we spent together in the kitchen, bonding over our shared love of good food and family traditions.

As I savor each bite of Eggs en Cocotte, I am filled with gratitude for the lessons my grandmother taught me and the memories we created together. And I know that wherever life takes me, I will always carry with me the knowledge and the love that she passed down to me through this timeless recipe.