How to Prepare Tasty Ouefs en Cocotte

Ouefs en Cocotte. Eggs in pots (oeufs en cocotte). Oeufs cocotte is a French way of baking eggs in a water bath in the oven - you can add other ingredients as well but ham and cheese is one of the easiest variations. If you like cooked egg white with runny egg yolk and cream, this will make a delcious breakfast.

Oeufs cocotte au chèvre. oeufs cocottes à la crème. This oeufs en cocotte recipe, a traditional French dish, makes an elegant breakfast or brunch. Oeufs en Cocotte. this link is to an external site that may or may not meet accessibility guidelines. You can cook Ouefs en Cocotte using 9 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Ouefs en Cocotte

1. Prepare 1 tbsp of butter.
2. Prepare 1 of white onion.
3. You need 1 lb of white mushrooms.
4. Prepare 1 cup of heavy cream.
5. You need 1/2 lb of frozen peas.
6. It's 1 sprig of fresh thyme.
7. Prepare 4 of eggs.
8. Prepare 1 of large baguette.
9. You need to taste of salt and pepper.

Oeufs en Cocotte is one of those breakfast dishes that people seem to completely forget about…that is, until they try it, and remind themselves of what it is they're missing. Oeuf cocotte is made by cooking an egg in a ramequin along with other ingredients — usually ham And that's how oeuf cocotte went into the Wednesday lunch rotation, keeping the beef ravioli company. Have your little fireproof china dishes ready with a good lump of butter in each, and an egg for each person ready broken into separate saucers. These individual baked eggs, known as eggs en cocotte, are an easy and delicious classic It's a shame people don't think to prepare eggs en cocotte way more often—it's such an easy, elegant way.

Ouefs en Cocotte instructions

1. Butter the insides of two 4" ramekins. It's good if the butter is kinda soft because it will leave a thick coat. All of the leftover butter goes in a sauté pan..
2. Slice up your onion and dice the mushrooms..
3. Sauté the mushrooms and onions in the buttered pan. You can really just throw all three in a pan, set it on medium low and walk away for 10 minutes. But, it's better to start with the onions and then add the mushrooms once the onions are soft..
4. When the mushrooms are tender, pour in the cream and bring to a simmer..
5. Add frozen peas and continue to simmer gently until thickened slightly, like a stew..
6. Meanwhile, prepare a steamer. Your water should be at a full and rapid boil..
7. Pick and chop some thyme and sprinkle it into your buttered ramekins to coat the sides..
8. Crack 2 eggs into each ramekin and place in the steamer with the lid on tight. Steam for about 4 minutes. This is the tough part. You're aiming for a gooey yolk and a firm white, but it's a hard target to hit. Don't get disappointed if you don't nail it on the first try. If your yolks seem to cook before the whites are solid, you might have more luck with just 1 egg in a smaller ramekin, or if you let your eggs come to room temperature before cooking..
9. Toast 4 slices of baguette..
10. Adjust the seasoning on the mushrooms. I'd recommend just salt and pepper, but you might have some other ideas..
11. For the plating, spoon half of the mushroom mixture into a dish. Run a knife around the edge of the ramekin to release the egg. Lay a piece or two of toast over the ramekin and (careful not to burn yourself with hot water) flip the ramekin over and knock the egg out onto the toast. Set this on top of the mushrooms..

This is more of a technique than a recipe. Oeufs en Cocotte was something I had in New York - years after my kids became adults. Known as oeufs en cocotte in French, this dish is named for the ramekins in which the eggs are cooked. 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.