Best Eggs In Ramekins With Ratatouille Oeufs En Cocotte A La Ratatouille Recipes

Eggs en Cocotte image

Provided by Michael Chiarello : Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 4

2 1/2 tablespoons butter
2 1/2 tablespoons freshly chopped thyme leaves
12 eggs, preferably organic
Gray salt or course sea salt and freshly ground black pepper

Steps:

Preheat the oven to 375 degrees F.
Rub the inside of 6 ramekins with the butter and then season with the thyme, distributing both equally amongst the ramekins. Add 2 eggs to each, season with salt and pepper. Place the ramekins in a baking dish, and pour water into the baking dish until it is halfway up the sides of the ramekins. Carefully place the baking dish in the pre-heated oven. Bake eggs for 15 minutes, or until set and golden on top. Eat and enjoy!

Oeufs En Cocotte à La Suisse image

Provided by Elmotoo

Categories Breakfast

Time 16m

Yield 4 serving(s)

Number Of Ingredients 5

8 eggs
240 ml double cream
125 g gruyere cheese, finely grated
nutmeg, ground
pepper, ground

Steps:

Pre-heat the oven to 190° C (375° F - gas 5)
Grease 4 ramekins well and place in a baking dish or roasting tin, to which sufficient hot water has been added to come up half way up the sides of the ramekins.
Carefully crack 2 eggs into each ramekin. Combine the cream & cheese; divide among the ramekins. Sprinkle a pinch each of nutmeg & pepper onto each serving.
Bake for about 6 minutes until the mixture is just set.

Nutrition Facts : Calories 483.4, Fat 42.3, SaturatedFat 23.1, Cholesterol 490.3, Sodium 270.4, Carbohydrate 2.5, Sugar 0.6, Protein 23.1

Eggs in ramekins with ratatouille (Oeufs en cocotte a la ratatouille) image

Provided by Craig Claiborne And Pierre Franey

Categories appetizer

Time 30m

Yield Six servings

Number Of Ingredients 6

1 3/4 cups ratatouille (see recipe)
3 tablespoons butter
Salt to taste, if desired
Freshly ground pepper to taste
12 eggs
French bread or buttered toast

Steps:

The entire recipe for ratatouille may be made and served earlier, leaving 1 3/4 cups for this dish. Ratatouille keeps well if refrigerated.
Preheat oven to 400 degrees.
Lightly grease 12 ramekins, about 1 1/2 inches deep and 3 inches in diameter, with the butter. Sprinkle the bottoms with salt and pepper.
Spoon an equal portion of the ratatouille mixture into the bottom of each ramekin, but reserve a small portion to use as garnish. Keep it warm.
Break one egg into each ramekin and sprinkle lightly with salt and pepper. Arrange the ramekins in a baking dish and pour boiling water around them. This will keep them from baking too rapidly. Bake 10 to 12 minutes. When cooked, the whites should be firm and the yolks liquid or just starting to firm. Do not overcook.
Spoon a little of the reserved ratatouille mixture on top of each serving. Serve two to each guest along with French bread or buttered toast. The traditional method of serving dishes in ramekins is to cover a small plate with a napkin, then place the ramekin on the napkin. Provide each guest with a salad fork and a small spoon.