Eggs en Cocotte

Known as oeufs en cocotte in French, this dish is named for the ramekins in which the eggs are cooked. Feel free to vary the type of cheese and herbs, or to replace the meat with chopped cooked vegetables. Accompany with buttered toast for a simple yet satisfying breakfast.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Eggs en Cocotte
Review 1 for Eggs en Cocotte
5 out of 5
5 out of 5
Clytemnestra
Venice, Italy
December 26, 2010
Would You Recommend? Yes
+1point
1of 1found this review helpful.
Thank you! You have successfully submitted a comment for this review.
Perfection
December 26, 2010
These make an elegant breakfast with finely diced mushrooms, shallots and ham and, of course, wonderful buttered toast soldiers.
Review 2 for Eggs en Cocotte
5 out of 5
5 out of 5
Share
Alta Loma, CA
May 14, 2010
Would You Recommend? Yes
+1point
1of 1found this review helpful.
Thank you! You have successfully submitted a comment for this review.
great for breakfast or brunch
May 14, 2010
I prepare this at least once a week using either bacon or ham. I have substituted Swiss cheese for the Gruyere, which my husband likes better. I also sprinkle the eggs with a pinch of salt, pepper and roasted garlic powder before adding the cream. We like our yolks well done, so I cook them for 12 minutes.