Eggs en cocotte, sounds sorta fancy, huh? But it’s really nothing more than baked eggs.
It’s a simple dish you can quickly throw together, even for a large crowd.
The best part is you can make it any way you want. I usually make mine with chanterelles or porcinis for their strong flavor and then accompany it with some wilted greens or with broccolini, as you see in the pictures. The rest of the family here likes theirs with crumbled sausage and a little cheese. See what I mean about it being highly adaptable?
In fact this holiday season, if I have overnight guests, I’m totally going to make a breakfast bar out of this idea. How fun would that be? Forget omelette bars, this is so much easier. Everyone can throw what they want into a dish; crack an egg on it, then into the oven it goes and 15 minutes later—done. Breakfast served for a large crowd all at the same time.
And yes, I realize summer only just began and discussions about bikinis and sandals might be more appropriate, but June and July is when I start shopping and squirreling away Christmas gifts. It’s about the only thing I’m ever ahead of schedule with.
Eggs en Cocotte
Ingredients
- 2 tablespoons butter,
- 1/4 cup heavy cream
- salt and pepper
- 6 eggs
- 1 tablespoon olive oil
- 1 broccolini bunch, blanched
- 6 oz. chanterelles
- 1 tablespoons thyme
- 3 large sage leaves, chiffonade
- 1 shallot, minced
Instructions
Preparation: Heat oven to 375 degrees F.
- Butter 6 small bowls (or six 6 0z. ramekins) and season with a pinch of salt and pepper. Pour a scant tablespoon of cream into each ramekin; set aside.
- Heat olive oil in a small saute pan over medium high heat and add in chanterelles, thyme and sage. Cook until chanterelles are tender, about 3-5 minutes. Evenly divide mixture between 6 bowls and crack one egg on top of each bowl.
- Place bowls in a baking dish, and pour water into baking dish until it is halfway up the sides of the bowl. Transfer baking dish to oven, being careful not to let the water splash into the bowls. Bake for 10-15 minutes or until whites are set and the yolk is still soft.
Love the minimalist white on white presentation of these! Classed up baked eggs? Sign me up! 🙂
Seriously? You shop for Christmas now?!? You are amazing!
Love the eggs, so my kind of anytime meal! 🙂
Wow!!!! These really are adaptable and versatile, aren’t they!? Loveeee it!
these are so beautiful Naomi- I am VERY impressed about your thinking ahead on Xmas!!
That is INSANE that you are shopping for Christmas – I am impressed!
I love these little egg cups – and gorgeous as always! LOVE the white on white. pinned!
I love this idea, I have friends coming round on Sunday, all with different dietary requirements (e.g. whole 30, dairy free, vegetarian) I can get all the ingredients ready in the fridge the night before then we can just build and bake after our run!
Thanks for a super idea!
Definitely one of my favourite breakfasts!
LOVE these pretty eggs 🙂
I could eat eggs every morning! Love this version of baked eggs!
Soooo lovely Naomi!!
What a fun breakfast!
I love baked eggs, as there are so many different ways to do them. These look really good.
These are gorgeous! Love that they’re so simple despite the elegant name!
This is like a beautiful egg symphony!! I aspire to take photos as beautiful as yours!
The colors, the movement- it truly is art!
The prettiest baked eggs I ever saw!
I also start thinking about Christmas in summer, partly because I knit or sew some of them, so I need a little more preparation. These eggs looks gorgeous and delicious. Forget just breakfast, I think I need them for a quick breakfast-for-dinner during the week.
This looks great. Our ohana loves eggs. At what temperature would you bake these?
Loving this as a DIY brunch idea!!! Too fun. I’m totally egg obsessed.
I’m not the biggest egg eater but I keep coming back to this recipe. Just so simple but elegant. Love it!
such a pretty breakfast