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 served on 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 a recipe from my Parisian friend Véronique and this one from Clotilde over at Chocolate and Zucchini.

Yield: 1

Oeufs cocotte (baked eggs)

Baked eggs in a small ramekin served with orange juice and toast fingers

An easy baked egg dish with endless possibilities.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

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.

did you make this recipe?

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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!

 

 

 

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38 thoughts on “Oeufs cocotte for Kitchen Bootcamp”

  1. 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!

    Reply
  2. 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!

    Reply
  3. 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!

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

    Reply
  5. 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!

    Reply
  6. 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!

    Reply
  7. 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.

    Reply
  8. Pingback: Friday Food Foto – London Dim Sum Adventures

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