By Swathi Iyer
Don’t be intimidated when hearing the name of Eggs en Cocotte. It is a French dish called oeufs en cocotte, and it was named for the ramekins in which the eggs are cooked. I was looking for a dish that is baked and also has soft runny eggs. Eggs en cocotte is a very versatile dish; we can add cheese and herbs, or meat or with chopped cooked vegetables along with eggs.
If you have buttered toast along with eggs en cocotte then your breakfast or brunch will be delicious. After my favorite Indian omelette and egg bhurji( Indian style scrambled eggs) I love sunny side up eggs with touch of pepper and garam masala in it.
I made my eggs en cocotte with asiago- parmesan garlic cheese mixture, green onions and heavy cream. It is easy to make you just need few ramekins, butter them first and then add cheese mixture and green onions and a cracked egg. Top with a pinch of salt and pepper and heavy cream to prevent the eggs from drying while baking in the oven. Then bake eggs in water bath until the eggs whites are set and the yolks are still runny, and there is no risk of salmonella with runny yolks when you use Safest Choice pasteurized eggs. If you want your soft yolks instead of runny give them five more minutes.
- 1 teaspoon of Butter or olive oil
- 2 safest choice eggs
- ⅛ teaspoon Salt
- ⅛ teaspoon Pepper
- 4 tablespoon Heavy cream (optional)
- 2 tablespoon of Asiago-parmesan-garlic cheese mixture (1¾ tablespoon of Asiago cheese+ ¼ teaspoon of parmesan cheese+ ¼ teaspoon of garlic powder)
- 2 green onions chopped finely ( only green part )
- Pre-heat the oven to 375°F. Line the baking dish with nonstick aluminum foil, this will keep the ramekins from sliding when you carry the baking dish.
- Rub the insides of the ramekins with butter or olive oil.
- Add 1 tablespoon of Asiago –parmesan-garlic cheese mixture, then add 1 teaspoon of chopped green onions.
- Crack the Eggs into the Ramekins: Crack one egg into each ramekin (or two eggs if using larger ramekins)sprinkle with Salt and Pepper.
- Then add 2 tablespoon of heavy cream on the top, this will help the yolk from drying out in the oven.
- Arrange all the ramekins in the prepared baking dish. Pour hot water into the baking dish to come partway up the sides of the ramekins. Very hot tap water is fine, or you can heat water on the stove until it's just starting to steam.
- Transfer the baking dish with the ramekins of eggs to the middle rack of the oven.
- Bake until the whites are set:15- 20 minutes for runny yolks, increase another 23-24 for soft-cooked yolks, or 25-26 minutes for hard-cooked yolks. Remove the ramekins with oven mitts and eat immediately with toast for dipping. Check the temperature of your oven, mine is one cool side it took about 20 minutes to get runny yolks.