Baked Eggs (Eggs En Cocotte)
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5.0
3 reviews
Excellent
Baked Eggs (Eggs En Cocotte)
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Baked Eggs (or Eggs En Cocotte) is a delicious and simple breakfast that's perfect for any day of the week. It's a protein filled dish that's very satisfying and can be made in under 30 minutes! We love serving this dish with a side of toast sticks for dipping!
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Ingredients
- 2 tablespoons unsalted butter softened
- 4 large eggs
- 1 ounces finely shredded gruyere cheese
- 2 tablespoons heavy cream
- 2 teaspoons thinly sliced chives
- 2 teaspoons minced thyme optional
- salt and pepper to taste
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Instructions
- Preheat oven to 350˚F. Bring a kettle of water to a boil.
- Divide butter into each cocotte (or ramekin) and evenly grease.
- Crack 2 eggs into each vessel and top with shredded cheese.
- Spoon 1 tablespoon cream over each egg.
- Cover each cocotte with a lid, or cover each ramekin with foil.
- Place vessels into a small baking dish and set onto the middle rack in the oven.
- Pour boiling water from the kettle into baking dish until halfway up the vessels.
- Bake eggs en cocotte for 13 to 15 minutes for runny eggs (or 16 to 24 minutes for jammy to hard boiled eggs).
- Remove baking dish from oven and gently remove vessels from baking dish.
- Uncover, sprinkle with chives and thyme, if using. Season with salt flakes and cracked black pepper and serve with crusty bread or crostini.
Equipments used:
Notes
- How Long to Cook Baked Eggs?
- **Something to keep in mind - the thicker your baking vessel the longer your baking times will be**
- Toppings for Baked Eggs
- There are so many delicious toppings you can add to bulk up this dish. It's not necessary, but a delicious way to mix things up! Some of our favorite toppings are:
- 13 to 15 minutes will result in a runny yolk
- 16-19 minutes will give you jammy to medium yolks
- 20-24 minutes will give you hard-cooked yolks
- sautéed mushrooms (we like cremini or shiitake for this recipe) and spinach
- crumbled bacon
- crumbled goat cheese or feta
- fresh chopped tomatoes or thinly sliced sun-dried tomatoes and chopped basil
- diced and sautéed zucchini and corn
Nutrition Information
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Calories
338kcal
(17%)
Carbohydrates
2g
(1%)
Protein
16g
(32%)
Fat
30g
(46%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.5g
Cholesterol
390mg
(130%)
Sodium
1976mg
(82%)
Potassium
166mg
(5%)
Fiber
0.3g
(1%)
Sugar
1g
(2%)
Vitamin A
1318IU
(26%)
Vitamin C
4mg
(4%)
Calcium
216mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 2g | 1% |
| Protein | 16g | 32% |
| Fat | 30g | 46% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 390mg | 130% |
| Sodium | 1976mg | 82% |
| Potassium | 166mg | 4% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 1318IU | 26% |
| Vitamin C | 4mg | 4% |
| Calcium | 216mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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