Eggs en Cocotte ( Oeufs en Cocotte ) is a French baked egg dish that translates as egg in pots. Despite its elegant name and look, it’s really easy to cook and absolutely yummy.
The eggs are delicate and creamy and you can stuff your pots with any toppings you would like: herbs, cheese, vegetables, various meats. I sprinkled mine with rosemary, pesto and bacon chunks. You can either have it alone or spread it on bread.
I made these in ramekins, however you are free to use different cooking pots, bowls, or cups which are around the similar size. You want to use between 4oz to 6oz. A 4oz ramekin will yield a thicker egg which will take slightly more time to cook and the egg white might cover the egg yolk during cooking. A bigger, 6oz ramekin will cook the egg much faster and the egg yolk will probably stay on the surface since the egg white is more spread out.
The eggs are delicate and creamy and you can stuff your pots with any toppings you would like: herbs, cheese, vegetables, various meats. I sprinkled mine with rosemary, pesto and bacon chunks. You can either have it alone or spread it on bread.
I made these in ramekins, however you are free to use different cooking pots, bowls, or cups which are around the similar size. You want to use between 4oz to 6oz. A 4oz ramekin will yield a thicker egg which will take slightly more time to cook and the egg white might cover the egg yolk during cooking. A bigger, 6oz ramekin will cook the egg much faster and the egg yolk will probably stay on the surface since the egg white is more spread out.
