5-19: Eggs en Cocotte

Here’s another Simply Delicious recipe that exists outside of this book: 5-19: Eggs en Cocotte is a version of a pretty well-known French way to cook eggs. Variably known as shirred eggs (although that’s slightly different), this is a really easy (and delicious) breakfast or lunch option.

5-19 Eggs en Cocotte

Cocotte has a rather interesting meaning outside of the culinary world–I’ll leave it to you to find out. 👄


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I used large-ish ceramic ramekins for this (the same I used for 15-1: Lemon Mousse & 15-2: Chocolate Mousse), but they suggest muffin tins are OK too.


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Ingredients. I was out of half-and-half and/or milk, so I just replaced the 4 tbsp with water. It works fine, if you’re looking to cut a few calories from the dish or just happen to be out of milk.


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Putting these egg dishes on a sheet pan makes them easier to handle when getting in and out of the oven.


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I recently bought a new immersion blender after foolishly giving away the one I had been gifted before–I really never used it, mostly out of not knowing what to do with it. After my restaurant stint where we used a very large one for various tasks, I decided it was time to try again.

Since nonuse was my problem before, I’ve made it a point to incorporate it more often. Here, I used it to blend the cream cheese with the other ingredients. While my intentions were good, this probably wasn’t a big enough portion to require its use.


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Cracked an egg into each cup and started spooning in the cream cheese mixture.


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Doesn’t look that majestic, but you know it’ll taste good.


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Sprinkled cheese on top (a cheddar-jack blend, since that seems to cover the most bases in cooking) and dotted with butter.


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After baking. I let these go a bit longer than I wanted–they were taking a while to get brown on top. I think I should have done them in the toaster oven instead of the big oven–they would have browned faster without cooking the eggs quite so hard.


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Topped with a bit of sliced chives and served with some diner-style potatoes (homemade–another lesson from working quite a few brunch services) drizzled with sriracha. For a Saturday morning breakfast, it was pretty delicious.

Grade: A


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