Eggs en cocotte

by Lorena

There are many different ways to eat eggs and I have to say I love them all haha. It’s lovely to eat eggs en cocotte because it turns out just the way we like them: with a solid egg white and a runny yolk. Besides that we can add extras like vegetables, hams and cheese to vary it up a thousand times.

To make them you need any container that can go into the oven: a ramekin, cast iron pots, etc. They also go into the oven in a bain marie so they cook nice and slowly.

To make this eggs en cocotte I made crispy serrano ham and I also added some fresh thyme leaves for a fresh touch. You can also use regular ham, cheese and cooked vegetables.


You can eat them on their own or have them with some toasts. It’s a lovely dish for breakfast or brunch that not many people know.

The result are really tasty, creamy and absolutely delicious eggs. So now you know, scrambled eggs are not the only option for your net breakfast ;).


Eggs en cocotte

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Course: Breakfast, Brunch
Cuisine: Low
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Lorena Salinas from Cravings Journal

Ingredients

  • 3 pieces of serrano ham
  • 12 eggs
  • 12 tsp whipping cream
  • butter to butter the moulds
  • to taste salt and pepper
  • fresh thyme to garnish

Instructions

  • Put the pieces of serrano ham on baking  paper or silpat and take to a preheated oven at 160C for 10-15min or until very crispy. To know if they're done take them out and let them cool down. If you can break them with your hands then they're done. If they don't, put them back.
  • Use your fingers to break them up into small chips.
  • Butter the containers / moulds.
  • Put an egg in, add 1 tsp of cream, serrano ham chips and season with salt and pepper. Repeat for every container.
  • Make another layer just like the one you did before.
  • Finish with a 3rd egg, salt and pepper (no cream nor serrano ham).
  • Take to a preheated oven at 160C in a bain marie for 15-20min or until you feel with the gentle touch of your finger that the egg whites are cooked but the yolk still runny.
  • Remove from the oven and serve immediately (they keep cooking once out of the oven), decorating with extra serrano ham and thyme leaves.
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