I recently stumbled upon a recipe for this dish for Baked Eggs en cocotte and I am so glad that I did. I don’t usually eat eggs but when I do I usually like them poached with toast and butter. This recipe now tops my list of favorites.
- 1 tablespoon butter or cooking spray
- 6 large eggs
- 1 teaspoon freshly ground black pepper
- 3/4 teaspoon salt
- 2 tablespoons milk or cream
- Fresh herbs, chopped fine (optional)
- Cheese (optional)
- Canadian ham or bacon (optional)
- Preheat oven to 350°.
- Coat each of 6 (8-oz) ramekins or custard cups with 1/2 teaspoon butter. Break 1 egg into each prepared ramekin. Sprinkle eggs evenly with pepper and salt; spoon 1 teaspoon cream over each egg. Place ramekins in a 13 x 9-inch baking dish; add hot water to the pan. Bake at 350° for 25 minutes or until eggs are set.
Note: To easily make a bain marie, place the ramakins on a cookie sheet or baking pan already inside the oven. Boil some water on the stove either in a kettle or a sauce pan. Add the boiling water to the pan already in the oven. This will prevent any spilling accidents and accidental burns. Then once the eggs are done you will be able to remove them from the pan and finally the tray once it cools.Also note: if you do not have ramekins, you may use any oven-proof baking dish. Here, I demonstarted the use of a pint size jelly jar, a clear glass bowl, a small ceramic bowl and a tiny metal mixing bowl. All the bowls took the same cooking time and temperature as the ramekin described in the recipe and were evenly cooked using the bain marie.
- Category: Breakfast
- Method: Oven
- Cuisine: French
Keywords: baked eggs, eggs for a crowd, brunch