Oeufs cocotte (baked eggs)

Prep Time 5 mins
Cook Time 8 mins
Total Time 13 mins

An easy baked egg dish with endless possibilities.

Yields 1


  • 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


  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.


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