Easy French Recipe: Oeufs en Cocotte

August 13, 2014

French food often intimidates new cooks.  Perhaps its images of the stereotypical French chef yelling in your face or fanciful dishes like boeuf bourguignon, galette des rois, and croquembouche that prevent you from taking the plunge and indulging in the pleasures of French cuisine. Oeufs en cocotte is the perfect recipe for beginners.  It's quick, easy and delicious.  Essentially, eggs are cooked ina ramekin with cream and other flavorful ingredients.  It's traditionally served with bread and perhaps a green salad.  Like a quiche or frittata, Oeufs en cocotte can be served for breakfast, lunch, or dinner.

Oeufs en Cocotte (eggs in ramekins)

2 1/2 tablespoons butter
1/2 cup heavy cream
2 1/2 tablespoons freshly chopped thyme leaves
1/2 cup finely diced mushrooms
1/2 cup crumbled bacon
12 eggs, preferably organic
Sea salt and freshly ground black pepper

Preheat the oven to 375 degrees F.

Rub the inside of 6 ramekins with the butter and then fill with thyme, mushrooms,and bacon, distributing both equally amongst the ramekins.

Add 2 eggs to each, season with salt and pepper. Pour the cream equally over the top of the ramekins until just covered.

Place the ramekins in a baking dish, and pour water into the baking dish until it is halfway up the sides of the ramekins.

Carefully place the baking dish in the pre-heated oven.

Bake eggs for 15 minutes, or until set and golden on top.