Eggs En Cocotte

That’s a fancy name for eggs baked in a cup or ramekin. Easy as 1,2,3, the eggs are baked with cream, salt and pepper and served with buttered toasts.

After a visit to the farmer’s market, I always come home with farm-fresh eggs with bright coloured yolks and freshly baked bread. So eggs and toast is our standard weekend brunch. Some days the eggs are scrambled, other days they are baked or broiled.

In this method, the eggs are gently cooked over a water bath, until the whites are set but the yolks are still runny. By the time I put away vegetables from the weekly trip, the eggs are done and breakfast is served without breaking a sweat. Easy, huh? Did I say they make a pretty presentation?

I have cooked the eggs with only half-and-half, but you can also drizzle melted butter over the eggs before sliding into the oven. Other substitutions that can be made are parmesan cheese instead of salt, and tarragon instead of chives. You can also bake the eggs with chopped tomato or sauteed mushrooms. This is my entry to Waiter, There is something in my… Breakfast, hosted by Johanna at The Passionate Cook.

Eggs En Cocotte

Ingredients

Eggs – 4
Half-and-half or cream – 4 tbsp
Salt
Pepper
Chives
Butter for greasing

Method

Preheat oven to 350F. Grease 4 ramekins with butter and season the bottom with salt and pepper. Crack one egg per each ramekin and drizzle 1 tbsp of half-and-half or cream per ramekin. Place the ramekins in a pan and fill the pan with hot water till it reaches about half the height of the ramekins.

Bake for 15 minutes, until the whites are set and egg yolks are still wiggly. Bake for additional 2 minutes if you want the yolks to be completely set too. The eggs continue to cook a bit even after removing from the oven. Let the ramekins rest for 2 minutes and serve garnished with chopped chives and buttered toasts. This serves two.

Fruits

This is my entry for this edition of CLICK – Au Naturel, created and hosted by Bee and Jai at Jugalbandi.

Edited to Add: Eggs en cocotte is my entry for WBB - Express Breakfasts, hosted by Raaga, The Singing Chef. WBB is Nandita's conception. For breakfast recipes that can be whipped up in under 15 minutes, head over to her blog for the roundup.

34 comments:

bee said...

fantastic. great portrayal of the au naturel theme. thanks, dear suganya.

Rachel said...

only wish i could pick at the berries right off the screen...

Nirmala said...

lovely click suganya. I was very much looking forward u're entry.

sunita said...

Sug, that is a simply gorgeous picture...stunning :-)

Arundathi said...

i love your egg recipe - sounds so easy and delicious! thanks for sharing. the photos is lovely too.

thepassionatecook said...

mmmmh! oeufs cocotte are my favourite breakfast treat! we don't have half-and-half here, unfortunately, so i go the full fat version... but it's not like i'm having them every day, so i guess that's ok. love the idea of putting tarragon in, not a herb i use much, but will give it a try! thanks for participating in WTSIM!

ms said...

I like your click entry - a lot! I also like the egg brunch recipe, makes me want to stop dieting!

Padmaja said...

fantastic click

indosungod said...

Suganya those eggs are to die for, they look gorgeous and the fruits well it will make a convert out of anybody.

Asha said...

Makes a great breakfast, whatever the name is!:))

Lovely click too.

Miri said...

Lovely pic for click - the colours`are fabulous! I really like the composition Suganya!

You make the egg recipe look effortless!

Namratha said...

The eggs look perfectly done and the au naturel click, looks like one out of a food magazine, absolutely brilliant!! :)

Tee said...

Beautifully captured!

Revathi said...

Beautiful pics as usual !!!!

Mansi Desai said...

that's a fancy name indeed for baked eggs, just like the fancy pic! but I really loved the fruit pic..its colorful and refreshing!:)

Cham said...

Beautiful click !

kamala said...

I always amazed at ur photos suganya.Nice click

Lisa said...

A lovely presentation indeed! I just love egg dishes like this.

evolvingtastes said...

That's settled then. I am not only coming over for dinner, but staying over for breakfast too. :D

Kalai said...

Awesome click, Suganya!! So, can I invite myself over for breakfast? :) In regards to your question about the enchiladas I posted, I used flour tortillas. I know it's sort of cheating, but I had the same problem as you with corn tortillas. Will let you know if I find a method that gives me more success. :)

Namratha said...

Suganya, you have an award waiting for you over at my blog :)

A Cook @ Heart said...

FANTASTIC!! au naturel .. ur pics are as usual breathtaking!!!

Kevin said...

Nice photo of the fruit for Click!

Jamie said...

The eggs look wonderful. Almost too perfect to eat!

Divya Vikram said...

lovely click!

Jeanne said...

Oh, those eggs have got me drooling! I love coddled eggs - the wobblier the better. Maybe that should be our little lojng weekend treat this weekend :) And a stunning fruit picture too!

DK said...

This is beautiful click. Fresh and - Natural :)

Congrats on winning the No croutons reqd challenge :)

Nina's Kitchen (Nina Timm) said...

Eggs on toast....a winner to me.....and I just love your combo of fruit on the "Click" photo....

Meeta said...

loved that click picture sug! and the eggs are one of my fave ways to enjoy eggs. perfect!

Cynthia said...

I'm inviting myself over as soon as I submit my manuscript! :D

Anonymous said...

Is there some particular reason you have turned off full feed for your blog? if not..can u turn in on..convenient for people like me who use reader

K

Suma Rajesh said...

am a egg lover..will try this for sure...

Susan said...

The most classic and exquisite egg dish I know, with an elegant photo to match its simple flair. That fruit is looking mighty tempting, too.

Ann said...

Loving your blog! I actually just made cocottes not long ago, and they did not thrill us. SO, I'll be trying your divine looking combo. Lovely!

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