Easiest Way to Cook Perfect Oeufs En Cocotte (With a twist!)

Oeufs En Cocotte (With a twist!). Oeufs cocotte are French baked eggs where the eggs are cooked in the oven in a water bath. This version is made with ham, cheese, and cream. Oeufs cocotte taste best served hot with toast or strips of bread to dip in the egg yolks. [Recipe originally submitted to Allrecipes.fr].

The Oeufs En Cocotte recipe out of our category Herb! Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the If you like, finish each serving with a teaspoon of red lumpfish roe and a sprig or two of dill. The crème fraîche can be replaced with. You can have Oeufs En Cocotte (With a twist!) using 6 ingredients and 9 steps. Here is how you cook that.

Ingredients of Oeufs En Cocotte (With a twist!)

1. You need 6 of potatoes (non-waxy, e.g. russet).
2. You need 6 teaspoons of sour cream.
3. It's 6 of small eggs.
4. You need 12 teaspoons of shredded cheddar cheese.
5. Prepare of salt, pepper, herbs.
6. It's of aluminum foil.

This is what I made on Sunday. I will be out of town early this week (I am leaving in a few hours), so this is a quick post. If you like cooked egg white with runny egg yolk and cream, this will make a. In this exclusive video, chef Jacques Pépin teaches chef Gabrielle Hamilton how to make the classic French dish, oeufs en cocotte.

Oeufs En Cocotte (With a twist!) instructions

1. Preheat your oven to 200 degrees celsius..
2. While preheating, start on individually wrapping each potatoes with aluminum foil..
3. Once your oven have preheated, bake your wrapped potatoes for 1 hour and 15 minutes, or until it becomes fork tender. While it is baking, you can leave the kitchen and do other stuff. Do not turn your oven off. Leave it on..
4. Once the potatoes are cooked, take them out of the oven, unwrap the potatoes, and leave them to cool for 15 minutes..
5. While the potatoes are cooling, prepare the cream. Season the 6 teaspoons of sour cream with salt and pepper. Add herbs or other seasonings like garlic powder, cayenne pepper, the list is endless. Set this mixture aside..
6. Once the potatoes are cool enough to handle, use a sharp knife to cut the top off. Scoop off the flesh inside until a small border is left. The border should be just under 0.5 cm..
7. Season by sprinkling the craters with pinches of salt and pepper. Spoon 1 teaspoon of the cream into the potato each. Crack the small egg into the potato over the sour cream. If you only have bigger eggs, it is ok to let the egg white overflow..
8. Lastly, top the potatoes with 2 teaspoons of cheese each. You dont need to use cheddar, just use a hard/sharp cheese like red lester or parmesan. Bring this back to the oven to bake. Cooking temperatures in the next step. Top the potatoes with some black pepper as well..
9. MAKE SURE YOUR EGGS WERE AT ROOM TEMPERATURE!!! 200 degrees celsius Runny eggs: 7-8 minutes. Firm white, runny yolk: 10-12 minutes. Firm white and yolk: 15 minutes..

Place ramekins in a large, high sided dish or roasting pan. Oeufs en Cocotte with pasta, peas, chili flakes, basil and a little olive oil. Classic french with an italian twist. Rise and shine to these delicious and comforting oeufs en cocotte. The soft egg mixed with the smoked gouda grits and rich cream make each bite dreamy.