Oeuf cocotte recipe as Easter breakfast

Oeuf and cocotte is a classic French recipe for breakfast, cooking eggs au bain in a souffle dish (ramekin). Nice as breakfast or brunch during Easter.

Oeuf cocotte recipe as Easter breakfast.

Oeuf and cocotte recipe as Easter breakfast

Ingredients for 4 people.

  • 200 grams of fresh spinach
  • 4 eggs
  • butter
  • 2 shallots
  • 1 clove of garlic
  • cherry tomatoes
  • parmesan cheese
  • 100ml cream
  • 4 soufflé dishes or other heat resistant dishes

Oeuf and cocotte recipe as Easter breakfast

How to prepare.

  • Preheat the oven to 200 ° C.
  • Cut the shallots and press the clove of garlic.
  • Fry this together with the spinach until the spinach has shrunk.
  • Halve the cherry tomatoes and bake them briefly.
  • Put a small amount of butter in the dishes and spread the spinach mixture over the dishes.
  • Carefully break an egg in each dish so that the yolk stays intact.
  • Pour 2 tablespoons of cream into each dish and sprinkle with parmesan cheese + pepper and salt if desired.
  • Place the dishes in a large baking dish and fill this dish with boiling water until the dishes are half under water.
  • Put the eggs in the oven for about 10 minutes until the white has solidified and the egg yolk is still liquid.
  • Serve with baguette and herb butter.

Enjoy your meal, XO Frieda.


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