Oeuf en Cocotte is a fast and easy recipe and a perfect idea for breakfast when you have a lot people in your home. When making other egg dishes for breakfast, the dish is assembled after the egg is cooked; if you’re trying to serve everyone at once this makes for frantic work, and usually ends in half of the dishes going cold by the time you’re done. But because you assemble oeuf en cocotte before it’s cooked, and you can make as many cocotte at one time as you can fit in the oven, all you have to do is take it out and it’s ready to serve.
Usually when I have friends over, I buy my favorite fresh mozzarella, prosciutto and basil roll. If I have any slices left on our charcuterie platter, my husband knows that the next day I’ll use them in his favorite oeuf en cocotte at breakfast.
I always use my Le Creuset cocottes or ramekins, but any oven-safe small dish will work fine.
Cooking Instructions:
Oven temperature: 350 F
Cooking time: 10-15 minutes
Serve with some delicious buttered toast. Bon Appétit !
