Eggs en Cocotte Recipe – baked eggs with vegetables

This is a classic way to slow-cook eggs to make a creamy, comforting dish that can be a breakfast or light meal. Eggs en cocotte, also known as baked eggs, have made a delightful comeback in recent years, gracing breakfast and brunch tables with their elegant simplicity and deliciousness. This classic dish involves baking eggs in individual ramekins, creating a creamy and custard-like texture that is truly irresistible.What sets eggs en cocotte apart is their versatility and the endless possibilities for flavor combinations. The basic concept involves cracking an egg into a ramekin, adding some seasonings or toppings, and then gently baking until the egg whites are set and the yolks are still beautifully runny. The result is a velvety egg dish that can be customised with various ingredients, from sautéed vegetables and herbs to cheese, ham, or smoked salmon.

Servings
4

Prep time
15

Cooking time
20

Total time
35

Ingredients

1 tablespoon olive oil

1/2 onion, finely chopped

1 garlic clove, minced

1 bell pepper/capsicum, diced

1 zucchini, diced

4 cherry tomatoes, halved

4 large eggs

4 tablespoons grated cheese(optional)

2 tablespoons chopped fresh parsley

Salt and pepper to taste

Toast, to serve

Directions

This is a classic way to slow-cook eggs to make a creamy, comforting dish that can be a breakfast or light meal. Here, spring vegetables are used for extra flavour and goodness; you can mix this up with other kinds of fillings if you like. Cheese on top adds a lovely extra layer of flavour and creaminess.

1. Preheat the oven to 180°C(350°F). Grease 4 ramekins or small baking dishes with oil or butter. Place these inside a baking dish.
2.  Heat olive oil in a pan over a medium heat. Add the onion and garlic and gently cook until softened, about 3 minutes.
3. Add the bell pepper and zucchini to the pan and cook for another 3-4 minutes, until slightly tender.
4. Stir in the cherry tomatoes and cook for an additional 1 minute.
5. Divide the vegetable mixture evenly between ramekins. Make a divot or small depression in the filling in each ramekin (this lets the yolk stay in the middle).
6. Crack an egg into each ramekin, making sure not to break the yolks. Season with salt and pepper. Sprinkle cheese, if using, over the top.
7. Pour enough boiling water into the baking dish to come up ¾ of the sides of the ramekins. Carefully put the dish into the oven. Bake the eggs for about 15 minutes until the egg whites are just set and the yolks are still jiggly.
8. Carefully remove the dish from the oven. Using tongs, remove each ramekin from the dish and place on a dry tea towel.
9. To serve, sprinkle the eggs with parsley and season well with salt and pepper. Cut toast into fingers for dipping into the egg.

Serving Suggestions

• Serve the baked eggs en cocotte as a stand-alone breakfast or brunch dish, or add a side of fresh salad greens or steamed vegetables to make a light lunch or dinner.
• Use parmesan, goat’s cheese or feta on top for extra cheesy flavor.
• Drizzle a little hot sauce or salsa on top of the eggs for a touch of heat.