Oeufs en Cocotte
A traditional French dish, oeufs en cocotte (or coddled eggs) makes for an elegant and nourishing breakfast.
The Martha Stewart Show, April 2010
- 1 small tomato, sliced crosswise 1/2 inch thick
- 1 tablespoon extra-virgin olive oil
- Coarse salt and freshly ground black pepper
- 2 teaspoons unsalted butter, room temperature
- 2 ounces Fontina cheese, cut into 1/2-inch cubes
- 4 large eggs
- 4 teaspoons creme fraiche
- 1 teaspoon chopped fresh chives
- Preheat oven to 250 degrees.
- Fit a rimmed baking sheet with a wire rack. Place tomato slices on rack and drizzle with olive oil; season with salt and pepper. Transfer to oven and bake until dry and wrinkled, about 3 hours.
- Increase oven temperature to 350 degrees. Brush two 6-ounce ovenproof bowls with butter. Place two slices of tomato in the bottom of each bowl, overlapping slightly. Divide cheese evenly between bowls. Crack 2 eggs into each bowl; season with salt and pepper.
- Place bowls on a baking sheet and transfer to oven; bake until yolks are almost set but still slightly runny, 12 to 15 minutes. Remove from oven and preheat broiler.
- Spoon 2 teaspoons creme fraiche into each bowl and transfer to broiler. Broil until top is brown and bubbly and whites are set, about 1 minute. Sprinkle with chives and serve immediately.
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