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Apr 26

Eggs en cocotte

Eggs en cocotte with bacon and gruyère.

You are looking at the most adorable breakfast ever: eggs baked in ramekins!

The name of this dish is actually eggs en cocotte, which is odd, because shouldn’t it be oeufs en cocotte? I mean, if you’re going to be all ooh-la-la about it, why not go all the way? The only plausible explanation I can come up with is that oeufs sounds pretty silly.

Anyway, it’s a really simple idea, but I’d never heard of it until I saw this post on The Kitchn recently. Reading it, I thought, That looks tasty. And easy. I want to make it. So I did!

This would be perfect for a Mother’s Day breakfast-in-bed treat. Any mom, upon seeing this tiny, breakfast-filled ramekin, presented lovingly on a tray with some toast and a glass of juice or cup of tea, would think, “Oh my goodness, this is darling! What a cute idea! I feel so loved and appreciated! Best Mother’s Day ever!!!”

Whereas a dad would probably think, “Uh, there’s more food somewhere, right?” Because dads are always really hungry. Probably don’t bother making this for Father’s Day.

So anyhoo, because I’m really fancy, I went and found this recipe on Williams-Sonoma’s website that called for fancy-sounding ingredients like Gruyère cheese and bacon.

OK, bacon’s not fancy. I’m actually surprised Williams-Sonoma didn’t suggest prosciutto or pancetta or one of those other meats with names that I don’t know how to pronounce.

So I made some with bacon and cheese, and I also made some with tomato, spinach and cheese, but you can pretty much put anything you want into those ramekins. Just don’t go crazy and try to stuff too much in there, or you’ll run out of room for the egg, and then you’ll have to call your meal bacon and cheese en cocotte plus egg on a plate.

One thing about Williams-Sonoma and its fancy-ness is that the recipe called for the use of a “breakfast pan.” Having no clue what that is, I turned to this recipe for baked eggs for an alternate cooking method, i.e. one normal people would use. Luckily, I do have a 9-by-13-inch pan and an oven, so that worked out great.

Oh, and about those ramekins. I used little tiny 3-inch diameter ramekins, which are the perfect size for one egg. If you use bigger ramekins, you’ll need more eggs, obviously, and more bacon/cheese/what-have-you. Just keep that in mind.

Bacon! Ready for the microwave.Bacon! Cooked and chopped.I got this gruyère cheese from Vons.
Spinach, tomato and cheese wait patiently for some egg action.Bacon and cheese at the bottom of the ramekins.The egg is covered with cream and more cheese.

Recipe: Eggs en cocotte

Adapted from Williams-Sonoma and Cooking Light

  • 4 teaspoons unsalted butter, at room temperature
  • ¼ cup cooked diced bacon or ham
  • ¼ cup plus 4 teaspoons shredded Gruyère cheese
  • 4 eggs
  • 8 teaspoons heavy cream
  • Salt and freshly ground pepper, to taste
  • 2 teaspoons chopped fresh flat-leaf parsley
  1. Coat the four ramekins with butter. Sprinkle 1 tablespoon bacon into each ramekin and top with 1 tablespoon Gruyère (or whatever meat/cheese/veggies you prefer). Crack 1 egg into each ramekin, then top each with 2 teaspoons cream and 1 teaspoon cheese.
  2. Place the ramekins in a 9-by-13-inch pan. Carefully pour hot water into the pan (not in the ramekins!) until the water level hits about 1¼ inches. Bake at 350˚F for about 25 minutes, or until eggs are set.
  3. Carefully remove the pan from the oven, and then remove the ramekins from the pan. (You might have to use a dishtowel or tongs to take the ramekins out if your oven mitts are too bulky.) Sprinkle salt and pepper over the eggs, and garnish each with ½ teaspoon parsley. Serve immediately.

Eggs en cocotte with bacon and gruyère.

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1 comment

  1. Sarah

    As the French say, adorable.

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