Ouefs en Cocotte
Ouefs en Cocotte

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, ouefs en cocotte. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Ouefs en Cocotte is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Ouefs en Cocotte is something which I’ve loved my whole life.

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. [Recipe originally submitted to Allrecipes.fr] This oeufs en cocotte recipe, a traditional French dish, makes an elegant breakfast or brunch. Season the crème fraîche with salt, freshly ground pepper and a pinch of nutmeg.

To begin with this particular recipe, we must first prepare a few ingredients. You can have ouefs en cocotte using 9 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Ouefs en Cocotte:
  1. Make ready 1 tbsp butter
  2. Take 1 white onion
  3. Prepare 1 lb white mushrooms
  4. Make ready 1 cup heavy cream
  5. Get 1/2 lb frozen peas
  6. Make ready 1 sprig fresh thyme
  7. Get 4 eggs
  8. Take 1 large baguette
  9. Get to taste salt and pepper

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. Yet it's French! :) Oeufs means eggs. If you like cooked egg white with runny egg yolk and cream, this will make a delcious breakfast.

Instructions to make Ouefs en Cocotte:
  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.

Basic Oeufs en Cocotte: French Baked Eggs. Creamy baked eggs make a simple, yet indulgent, brunch dish. The French know the best way to eat their eggs — baked with plenty of cream.. These baked eggs, known as oeufs en cocotte, are a breakfast favourite. A recipe from Elizabeth David, the simple baked eggs are garnished with fresh tarragon.

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