Monday, May 16, 2011

Oeufs en Cocotte

This is a nice way to serve eggs- a little different and elegant, but at the same time simple and satisfying.

I think that when anything is prepared individually it's usually a little more special.
Time has been taken and attention has been given for each little detail several times over.

This dish can be a beautiful, warm and comforting sort of thing at times- and it seems to be one of those foods that's good to serve most of the year. Autumn, winter, and spring... but maybe not so much in the summer.

It can be used for breakfast, brunch, or as part of a light lunch or dinner.
Serve with toast and/or a salad. Perhaps fruit salad for brunch, and green salad at any other time of day.

You want the white to be set, however the yolk should only to be softly set.
But the whole little dish becomes a creamy, silky savoriness once cooked...

I think this is sort of a combination/adaptation recipe from The Canal House as well as The Barefoot Contessa... but it seems like there are so many variations out there (including vegetables, meat, fish, etc.).

Oeufs en Cocotte
serves 4

4 eggs
6 T or more heavy cream
1 T butter (more or less)
4 sprigs thyme, leaves stripped and chopped
Kosher salt
Freshly ground black pepper

Optional: 1 clove garlic finely minced, additional fresh herbs such as chives and parsley, finely freshly grated Parmesan cheese

Preheat the oven to 400 degrees F and place a kettle or pot with water on to boil.
Butter 4, 1/2 cup ramekins and pour 1/2 T of cream into each. Break an egg into each ramekin, sprinkle with thyme, salt, and pepper. If using garlic, divide minced garlic among tops of eggs. Pour at least 1 T cream over the tops of the eggs (sprinkle with Parmesan if using), and place a small lump of butter on top of each yolk.
Place finished ramekins in a baking dish that will fit all of them comfortably, so they sit flat, and with a little space between. Pour boiling water into the baking dish so it reaches halfway up the sides of the ramekins. Bake 8-10 minutes, until the whites are set and the yolks are softly set. The eggs will continue to cook after being removed from the oven.
With a pair of tongs, carefully remove the dished from the water bath and serve.
If using additional tender herbs, chop and sprinkle over the finished eggs.


  1. We made something very similar at the bed & breakfast I worked at in California with rosemary sausage, potatoes, fruit salad, bacon, croissants. We dipped the croissants in the cream and yolks, and it was so good (back in the days when I could eat wheat). Excellent & simple. Thanks Natalie!

  2. I really like the way you post sometimes difficult sometimes easier and then vary it all with photos and other entries. This blog is fun to read.

  3. Bed and Breakfast in California---mmmmmmm
    I think I went there.

  4. I look at david lebovitz and he has some gorgeous cheese today---do YOU make cheese?

  5. I used to make cheese, but it's been a long time since I have...