Cocotte eggs

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 6

French eggs cocotte, also known as baked eggs in a pot, are no more difficult to prepare than scrambled eggs, but the result is much more elegant and healthier. The simplest recipe for eggs cocotte includes eggs only, butter and herbs. They can be baked in cocotte dishes or ceramic ramekins. Eggs cocotte are baked in the oven in a water bath and turn out tender, almost creamy. Served this way, even the simplest breakfast becomes special. Once you've prepared this simple version, you can experiment with different fillings.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2.5 tbsp butter
2.5 tbsp chopped fresh thyme leaves
12 eggs
Gray salt or coarse sea salt and ground black pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, butter, thyme

Cooking the dish according to the recipe:

Preheat oven to 190°C.
Grease the insides of 6 ramekins with butter and then sprinkle with thyme, distributing it evenly among the ramekins. Add 2 eggs to each ramekin and season with salt and pepper. Place the ramekins in a baking dish and fill the larger dish with water until it reaches halfway up the ramekins. Carefully place the dish in the preheated oven. Bake the eggs for 15 minutes, or until golden brown on top.

Categories:

recipe / Gluten-free dishes / Low-carb meals / Vegetarian dishes / Breakfast / Main courses / Eggs and dairy products / European cuisine / French cuisine / Michael Chiarello

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