Oeufs en cocotte is just a fancy way of saying “Eggs in a pan”. This is very easy and quick way of upgrading your breakfast or lunch to a elegant little dish of delight. Below the recipe I’ve also placed a few tips on variations; how about adding a bit of spicy chili powder and chorizo?
Ingredients for the basic recipe
150 gr. Crème Fraîche or Sour cream
A few fresh parsley leafs, chopped finely
Salt and pepper
4 little dishes (I used creme brulée dishes, but cups (oven-proved!) or ramekins will do the job as well)
– Preheat the oven to 180C (electric oven).
– Beat the cream loosely and season to taste with salt and pepper.
– Spoon a small amount of the cream mixture into the dishes and top with a pit of finely chopped fresh parsley.
– Crack an egg above each dish, making sure the yolk doesn’t break.
– Divide the leftover cream mixture over the eggs and top with the rest of the chopped parsley.
– The best result is to cook the eggs au bain marie. To do this; put the 4 small dishes onto a deep baking tray and fill the tray with warm water until the water is halfway up the dishes and place the tray carefully in the oven.
– Cook for about 15 minutes. If the whites are not completely set, add a few more minutes.
Serve with some fresh bread to soak up all the lovely runny yolk.
Spanish eggs: add a pinch of chili powder to the cream mixture and a few left over bits of chopped chorizo.
Indulgent eggs: add a chopped mushroom and plenty of grated cheese to the dish.
Italian eggs: add salami, a chopped olive and a pinch of paprika powder. You can replace the parsley or add other fresh herbs to it such as rosemary or thyme.
Refined eggs: replace the parsley for dill and add a pinch of nutmeg.
Classic eggs: replace the crème fraîche for 150 ml of double cream. Replace the parsley for chives or dill. Add some pieces of smoked salmon.
I think you get the point; you can give it your own twist. Use any left over vegetables, meat or fish (preferably precooked), fresh herbs or dried… basically whatever you love to eat.