The first time I made Oeufs en Cocotte was a couple of years back after watching an episode from Rachel Khoo’s The Little Paris Kitchen where she graciously cracked and baked the eggs in her Mignonne tiny kitchen. Boy, was I hooked since!
And if you’re wondering what Oeufs en Cocotte is, a direct French to English translation of Oeufs en Cocotte means: Eggs Casserole or, Eggs in Pot or you can also call it, Coddled Eggs.
Traditionally a French dish, Oeufs en Cocotte makes a nutritious breakfast that’s versatile enough for you to add other types of protein and greens to it like bacon, smoked salmon, dill, spinach and so on.
I like to keep mine simple and savoury.
I made small changes to how I baked my egg. Instead of cracking it into the ramekin directly, the room temperature egg was dipped in boiling water for about 3 minutes-ish till the whites would be lightly cooked and the yolk still runny. Then, I transferred it into a ramekin with a dollop of sour cream and baked them in the oven for another 4 – 8 minutes. Garnish the pot with freshly cracked salt and pepper to taste and dill to complement the creamy texture of the egg and cream.
While this recipe makes for 1 serving, you may adjust accordingly to your needs. It takes barely 10 minutes to prepare one so go on, get cooking.
- 1 cage-free egg, room temperature
- A dollop of creme fraiche or sour cream
- Salt and pepper to taste
Preheat oven to 180ºC and prepare a deep tray with water filled up to just about 1/3. Boil the egg for about 2 to 3 minutes. Remove from water and quickly crack the egg into a cocotte pot or ramekin. Spoon in some sour cream.
Place the ramekin in the deep tray filled with water and bake in the oven for another 4 to 8 minutes. Sprinkle fresh dill with salt and pepper to taste over to serve and eat immediately.