Oeufs en Cocotte

10 Ratings
  • 5 3
  • 4 0
  • 3 5
  • 2 1
  • 1 1

A traditional French dish, oeufs en cocotte (or coddled eggs) makes for an elegant and nourishing breakfast.

The Martha Stewart Show, Episode 5128

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Read the full recipe after the video.

Recipe Summary

Servings:
2
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Ingredients

Directions

  • Preheat oven to 250 degrees.

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  • 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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Reviews (2)

10 Ratings
  • 5 3
  • 4 0
  • 3 5
  • 2 1
  • 1 1
Martha Stewart Member
07/09/2010
Try filling an ovenproof dish with boiling water (or very hot water) put ramekins in water bath and bake. Check eggs at 10 minutes to make sure you don't over cook them but they should cooked in 12 to 15 minutes with the white cooked through and the yolks runny. Good luck.
Martha Stewart Member
07/09/2010
Made this twice now, and the middle never gets cooked through as the egg whites remain runny. I put them in the oven for additional time and the yolks got hard. We don't eat raw egg white here and prefer our yolks runny for dunking toast tips. Any ideas anyone?
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