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.
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.
Oeufs cocotte (baked eggs)
An easy baked egg dish with endless possibilities.
- 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
- Preheat oven to 450˚F.
- Heat the oil in a frypan over medium-high heat.
- Add the onions, peppers and asparagus and gently fry until soft, about 2-3 minutes.
- Add the pancetta and the thyme and fry until the pancetta is close to crispy (or crispy if you like that).
- Drain on paper towels.
- Grease an oven proof dish (or ramekin) with the butter.
- Place half the onion mixture on the bottom of the dish.
- Dollop the mascarpone over the mixture then add the remainder of the onion mix.
- Crack the eggs over the top of the mix, being careful not to pierce the yolks.
- Place dish in an oven-proof dish filled with hot water, to about half-way up the sides of the egg dish.
- Bake for 6-8 minutes - the whites will be cooked, the yolks still runny.
- Serve with toast "soldiers" for dipping!
- If you like, sprinkle with some green onions and asparagus tips, very finely sliced, and some more fresh thyme.
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!