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Oeufs cocotte for Kitchen Bootcamp

I was happy to see the Jen brought back Kitchen Bootcamp this month with EGGS :)  I love eggs – especially for breakfast, but I tend to cook the same things over and over – scrambled, omelette, poached, soft boiled etc… so I wanted to see if I could change up my egg repertoire a little with this challenge.  It just so happens that I was having brunch out a few weeks ago and ordered baked eggs served atop a marinara sauce.

Eggs alla marinara at Bar Italia, Toronto

I loved the idea of this “one dish” (read: less washing up) brunch and wanted to see if I could replicate something along these lines at home.  Believe it or not, I have never baked eggs in the oven before so it seemed perfect for Kitchen Bootcamp. Also, calling them “oeufs cocotte” makes them sound so much more glamourous, wouldn’t you say?

I did a little research about how long to bake the eggs for and at what temperature – seems it’s either 18ish minutes at 350˚F or 6-8 minutes at 450-500˚F.  I decided to go with the higher temperature and less time, since when it’s brunch time, you don’t want to be hanging around too long before you eat. I also wondered if the eggs might go rubbery if they were in the oven for a longer time.  My inspiration for this dish came from what I had on hand last weekend and this recipe from my Parisian friend Véronique and this one from Clotilde over at Chocolate and Zucchini.

4.5 from 2 reviews
Oeufs cocotte (baked eggs)
 
Prep time
Cook time
Total time
 
An easy baked egg dish with endless possibilities.
Author:
Recipe type: Breakfast, Brunch
Serves: 1
Ingredients
  • olive oil
  • 2 tablespoons green onions, finely sliced
  • 2 tablespoons peppers (any colour), finely sliced
  • 2 tablespoons asparagus tips, finely sliced
  • 2 tablespoons pancetta or bacon, finely diced
  • 1 teaspoon freshly chopped thyme
  • 1 tablespoon of butter
  • 4 tablespoons mascarpone or soft goat cheese
  • 2 eggs
Instructions
  1. Preheat oven to 450˚F.
  2. Heat the oil in a frypan over medium-high heat.
  3. Add the onions, peppers and asparagus and gently fry until soft, about 2-3 minutes.
  4. Add the pancetta and the thyme and fry until the pancetta is close to crispy (or crispy if you like that).
  5. Drain on paper towels.
  6. Grease an oven proof dish (or ramekin) with the butter.
  7. Place half the onion mixture on the bottom of the dish.
  8. Dollop the mascarpone over the mixture then add the remainder of the onion mix.
  9. Crack the eggs over the top of the mix, being careful not to pierce the yolks.
  10. Place dish in an oven-proof dish filled with hot water, to about half-way up the sides of the egg dish.
  11. Bake for 6-8 minutes - the whites will be cooked, the yolks still runny.
  12. Serve with toast "soldiers" for dipping!
  13. If you like, sprinkle with some green onions and asparagus tips, very finely sliced, and some more fresh thyme.

 
Result?

An easy breakfast that is also easy to customise to what you have on hand (or different people’s likes and dislikes) that you can have on the table in under 30 minutes. What more could you ask for!?  I’ll be definitely baking my eggs again now I know how easy it is!

Want to join us working through the chapters of The Professional Chef? Check out the Kitchen Bootcamp page here and buy The Professional Chef on Amazon.ca or Amazon.com or, for free worldwide shipping, buy from The Book Depository!

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38 Responses to Oeufs cocotte for Kitchen Bootcamp

  1. Emilia February 26, 2012 at 07:35 #

    These look incredible! I’m a recent convert to the glory of eggs, cooked in pretty much anyway. This, however, seems like it could be my very favorite way to eat eggs. I cannot wait to try it, though I might use the lower oven temperature, I’m not sure mine is able to go quite so high!

  2. Lindsey February 26, 2012 at 07:59 #

    I’m coming to your place for breakfast! Yum!!! Fantastic shot of your eggs, Mardi!

  3. Paula February 26, 2012 at 08:47 #

    I’ve never baked eggs before either. After seeing these pictures I think that is about to change. Fabulous photographs Mardi.

  4. Helene February 26, 2012 at 09:29 #

    Great way to sneak in asparagus for kids. We love breakfast any time of the day!

  5. Andi February 26, 2012 at 13:06 #

    I love eggs in any shape and any form at any meal. Often when my hubby goes away on a biz trip I will eat eggs several times in a week. Love them! It is also one thing I can cook. Since my husband does 99% of the cooking, my skills have deteriorated over the last 10 years, but I can still cooks eggs well! I have not tried to cook them this way and that may be my next egg adventure coming up when I return from London. My hubby will be in Asia so that means egg time! Thanks for the recipe!

  6. Dawn February 26, 2012 at 14:09 #

    I love baked eggs on marinara — I will also save left over pasta and then bake an egg in it the next morning for brunch. Your pictures are lovely as always!

  7. MakingSpace February 26, 2012 at 20:14 #

    Thank you – I am making these tomorrow – unless I can’t wait and have to have them for a midnight snack tonight!!

    • MakingSpace February 28, 2012 at 02:28 #

      OK I’m back to report that I made a version of this – very simple, wilted some spinach and used plain ole’ jarred spaghetti sauce. The two eggs. Sprinkled some ground cumin and a little salt when it was done cooking. Nirvana. I have a feeling it’s endlessly flexible and it will become a favorite. Thank you!

    • Mardi@eatlivetravelwrite March 3, 2012 at 22:02 #

      Glad you tried them out!

  8. Jen @ My Kitchen Addiction February 27, 2012 at 15:41 #

    Love this dish… Eggs are such a great ingredient and work with so many different flavors! Definitely need to make some baked eggs of my own! Thanks for submitting them to Kitchen Bootcamp this month!

  9. Cooking Lady February 27, 2012 at 16:15 #

    These eggs look really good, I’m gonna have to try baking them now. Thanks for sharing

  10. Marsha @ The Harried Cook February 28, 2012 at 02:19 #

    I love baked eggs and this recipe sounds so yummy! Thanks for sharing :)

  11. Kiri W. February 28, 2012 at 06:17 #

    These look absolutely to die for :) I haven’t had oeufs cocotte, but now I’m dying to :)

  12. Geraldine Saucier February 28, 2012 at 10:34 #

    Oeufs Cocotte- what a delicious recipe. I also love the fact it is a one dish meal. Congratulations on Foodbuzz Top 9:)

  13. Daisy@Nevertoosweet February 28, 2012 at 12:39 #

    Great idea! I know what you mean :) I love eggs too but really just do the same thing over and over again lol so thanks for sharing ~ and making Top 9!

  14. FreeSpiritEater February 28, 2012 at 18:37 #

    Congratulations on Top 9! The photos are stunning and the recipe drool worthy! Buzzed ya! =]

  15. Stephanie March 1, 2012 at 00:46 #

    I haven’t baked eggs in the oven before either and now I’m wondering why on earth I’ve wait so long! Looks delicious!

  16. Trevor March 1, 2012 at 10:24 #

    I keep forgetting how much I like Oeufs cocotte and how easy they are. When I saw that picture I thought you had ‘dusted’ with pistachios which would have been fun too as this is a very free and easy dish. I feel this one coming on board this weekend.

  17. penny aka jeroxie March 4, 2012 at 07:12 #

    I love the idea of one dish!

  18. penny aka jeroxie March 4, 2012 at 07:16 #

    Love eggs and love one dish recipe

Trackbacks/Pingbacks

  1. My Kitchen Addiction – Eggs | my kitchen addiction - February 28, 2012

    [...] recipe for Oefs Cocotte (Baked Eggs) from eat. live. travel. write. is another recipe that I’m looking forward to trying.  It’s a simple recipe to make, [...]

  2. Friday Food Foto – London Dim Sum Adventures - March 26, 2012

    [...] From Eat Live Travel Write: Oeufs Cocotte [...]

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