Best Oeufs En Cocotte à La Suisse Recipes
OEUFS EN COCOTTE à LA SUISSE
Make and share this Oeufs En Cocotte à La Suisse recipe from Food.com.
Provided by Elmotoo
Categories Breakfast
Time 16m
Yield 4 serving(s)
Number Of Ingredients 5
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
OEUFS COCOTTE (BAKED EGGS)
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. Oeufs cocotte taste best served hot with toast or strips of bread to dip in the egg yolks.
Provided by chatoune
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Boil water in a kettle.
- Grease a small lidded casserole dish with olive oil. Distribute diced ham over the bottom and sprinkle with 1 tablespoon Gruyere cheese. Pour cream on top and season with a little pepper.
- Crack eggs into the casserole dish one at a time, making sure egg yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyere cheese and fresh chives. Season with salt and pepper. Cover casserole dish and place into a roasting pan. Pour in enough boiling water so it reaches about halfway up the casserole dish.
- Bake in the preheated oven for 9 minutes with the lid on. Uncover and continue baking until the egg whites are just set but the yolks are still runny, 3 to 6 additional minutes.
Nutrition Facts : Calories 447.4 calories, Carbohydrate 2.1 g, Cholesterol 293.8 mg, Fat 42.2 g, Protein 15.8 g, SaturatedFat 19.7 g, Sodium 626.3 mg, Sugar 0.5 g
EGGS IN POTS (OEUFS EN COCOTTE)
Eggs and creme fraiche are all you need for this super-simple yet very tasty dish. You can also throw in almost anything savoury you find in your fridge. Try serving it with plenty of crusty bread.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F/180 degrees C/Gas 4.
- Season the creme fraiche with salt, freshly ground pepper and a pinch of nutmeg.
- Place a heaped tablespoon of creme fraiche in the bottom of a ramekin, followed by a little chopped dill. Crack an egg on top, add a second tablespoon of creme fraiche and sprinkle with a pinch each of salt, pepper and nutmeg. Repeat with 3 more ramekins.
- Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins. Bake for 15 minutes, or until the egg yolks are set to your liking.
- If you like, finish each serving with a teaspoon of red lumpfish roe and a sprig or two of dill.
OEUFS EN COCOTTE à LA SUISSE
A richer, Swiss version of a French classic. Originally posted for ZWT, reposted for Culinary Quest.
Provided by Beth Renzetti
Categories Eggs
Time 15m
Number Of Ingredients 5
Steps:
- 1. Pre-heat the oven to 190° C (375° F - gas 5)
- 2. 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.
- 3. 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.
- 4. Bake for about 6 minutes until the mixture is just set.
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