Baked Eggs

Baked Eggs

Written by on in Breakfast
Baked Eggs
Pin
Print

Baked Eggs

Recipe by GeeDeeCourse: BreakfastCuisine: FrenchDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

18

minutes
Calories

465

kcal
Total time

23

minutes

Baked eggs or oeufs en cocotte are a delicious alternative for preparing your eggs for breakfast or brunch. There are so many different variations of fillings to really keep you interested

Ingredients

  • butter for greasing

  • 2 large eggs

  • 4 tbsp cream

  • salt and black pepper

  • chives chopped

  • Variations
  • Cheese and mushrooms

  • Basic Ingredients +

  • 25 g butter

  • 150 g button mushrooms cut into ¼’s

  • 15 g Parmesan cheese grated

  • 1 tsp Fresh thyme leaves finely chopped

  • Oeufs en cocotte Florentine

  • Basic Ingredients +

  • 150 g spinach

  • Ham

  • Basic Ingredients +

  • 75 g Good quality ham sliced into bite size pieces

  • Smoked Salmon and Chives

  • Basic Ingredients +

  • 75 g Smoked Salmon

Directions

  • Basic Method
  • Prepare the Oven and Ramekins
  • heat the oven to 400 ° F/200°C/Gas Mark 6Preheat The Oven
  • Melt some butter and brush the inside of each ramekinbrush the inside of each ramekin
  • Preparing the Eggs and Filling
  • Add 1 egg and 2 tablespoons cream to each ramekin.
    Add egg and cream to ramekinSeason with salt, pepper
  • Baking the Eggs
  • Pour boiling water in the tray so that comes at least halfway up the side of the ramekin.Place the ramekins in a deep baking tray,
  • Bake for 15 minutes, or until the eggs are cooked to your liking.
    Check the eggs after10-12 minutes, cooking longer if neededBake for 15 minutes, or until the eggs are cooked to your liking
  • Top with a sprinkling of chopped chives and serve hot, with Fresh Sourdough bread or hot buttered toast.Top with a sprinkling of chopped chives and serve hot, with Fresh Sourdough bread or hot buttered toast
  • Variation Methods
  • Cheese and Mushrooms
  • Prepare the oven and ramekins as abovePrepare Oven and Ramekins as above
  • Fry the mushrooms and thyme off in the butter until the mushrooms are golden brown and the liquid has evaporatedFry the mushrooms and thyme off in the butter
  • Divide the mushrooms between the ramekins and add an eggDivide the mushrooms between the ramekins
  • Top with parmesan cheese and seasoningBreak an egg into each ramekin and top with parmesan cheese
  • Bake as abovePlace the ramekins in a deep baking tray,
  • Serve as aboveTop with a sprinkling of chopped chives and serve hot, with Fresh Sourdough bread or hot buttered toast
  • Oeufs en cocotte florentine
  • Prepare the oven and ramekinsPrepare Oven and Ramekins as above
  • melt a little butter in a saucepan and add the spinach
    toss the spinach in the butter until it has nicely wiltedToss the spinach in a little butter until wilted
  • divide the spinach between the ramekins and add an egg and follow the basic method to finishdivide the spinach between the ramekins
  • serve as aboveTop with a sprinkling of chopped chives and serve hot, with Fresh Sourdough bread or hot buttered toast
  • Ham
  • Prepare the oven and ramekinsPrepare Oven and Ramekins as above
  • Divide the prepared ham between the ramekins and proceed as for the basic methodDivide the prepared ham between the ramekins
  • serve as aboveTop with a sprinkling of chopped chives and serve hot, with Fresh Sourdough bread or hot buttered toast
  • Smoked Salmon and Chives
  • Prepare the oven and ramekinsPrepare Oven and Ramekins as above
  • Follow the basic method but divide the salmon between the ramekinsdivide the salmon between the ramekins
  • Serve as aboveTop with a sprinkling of chopped chives and serve hot, with Fresh Sourdough bread or hot buttered toast

Recipe Video