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.Print
Swathi ( Ambujom Saraswathy) loves to explore cuisines from all over the world, and write about the ones that she and her family enjoyed on her blog Zesty South Indian kitchen. She loves to gives an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. She is also a mom to two wonderful young kids who gives a up or down vote to the food she creates.