Oeufs En Cocotte Forestière Eggs In Ramekins With Mushrooms Recipes

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OEUFS COCOTTE (BAKED EGGS)

Oeufs cocotte is a French way of baking eggs in a water bath in the oven - you can add other ingredients as well but ham and cheese is one of the easiest variations. Oeufs cocotte taste best served hot with toast or strips of bread to dip in the egg yolks.

Provided by chatoune

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 25m

Yield 2

Number Of Ingredients 7



Oeufs Cocotte (Baked Eggs) image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Boil water in a kettle.
  • Grease a small lidded casserole dish with olive oil. Distribute diced ham over the bottom and sprinkle with 1 tablespoon Gruyere cheese. Pour cream on top and season with a little pepper.
  • Crack eggs into the casserole dish one at a time, making sure egg yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyere cheese and fresh chives. Season with salt and pepper. Cover casserole dish and place into a roasting pan. Pour in enough boiling water so it reaches about halfway up the casserole dish.
  • Bake in the preheated oven for 9 minutes with the lid on. Uncover and continue baking until the egg whites are just set but the yolks are still runny, 3 to 6 additional minutes.

Nutrition Facts : Calories 447.4 calories, Carbohydrate 2.1 g, Cholesterol 293.8 mg, Fat 42.2 g, Protein 15.8 g, SaturatedFat 19.7 g, Sodium 626.3 mg, Sugar 0.5 g

1 tablespoon olive oil, or to taste
½ cup finely chopped ham
2 tablespoons grated Gruyere cheese, divided
½ cup heavy whipping cream
salt and ground black pepper to taste
2 eggs
¼ teaspoon chopped fresh chives

OEUFS EN COCOTTE FORESTIèRE (EGGS IN RAMEKINS WITH MUSHROOMS)

Provided by Craig Claiborne And Pierre Franey

Categories     appetizer

Time 35m

Yield Six servings

Number Of Ingredients 9



Oeufs en cocotte forestière (Eggs in ramekins with mushrooms) image

Steps:

  • Preheat oven to 400 degrees.
  • Thinly slice the mushrooms and sprinkle with lemon juice. Chop finely. Blend with the cream. This may be done in a food processor or electric blender.
  • Heat one tablespoon of the butter in a saucepan and add the shallots. Cook, stirring, about one minute and add the mushroom mixture. Cook about five minutes. There should be about two cups.
  • Lightly grease 12 ramekins, about 1 1/2 inches deep and 3 inches in diameter, with the remaining three tablespoons of butter. Sprinkle the bottoms with salt and pepper.
  • Spoon an equal portion of the mushroom mixture into the bottom of each ramekin, but reserve a small portion to use as garnish. Keep it warm.
  • Break one egg into each ramekin and sprinkle lightly with salt and pepper. Arrange the ramekins in a baking dish and pour boiling water around them. This will keep them from baking too rapidly. Bake 10 to 12 minutes. When cooked, the whites should be firm and the yolks liquid or just starting to firm. Do not overcook.
  • Spoon a little of the reserved mushroom mixture on top of each serving. Serve two to each guest along with French bread or buttered toast. The traditional method of serving dishes in ramekins is to cover a small plate with a napkin, then place the ramekin on the napkin. Provide each guest with a salad fork and a small spoon.

3/4 pound fresh mushrooms
Juice of 1/2 lemon
1/4 cup heavy cream
4 tablespoons butter
3 tablespoons finely chopped shallots
Salt to taste, if desired
Freshly ground pepper to taste
12 eggs
French bread or buttered toast

EGGS IN RAMEKINS WITH RATATOUILLE (OEUFS EN COCOTTE A LA RATATOUILLE)

Provided by Craig Claiborne And Pierre Franey

Categories     appetizer

Time 30m

Yield Six servings

Number Of Ingredients 6



Eggs in ramekins with ratatouille (Oeufs en cocotte a la ratatouille) image

Steps:

  • The entire recipe for ratatouille may be made and served earlier, leaving 1 3/4 cups for this dish. Ratatouille keeps well if refrigerated.
  • Preheat oven to 400 degrees.
  • Lightly grease 12 ramekins, about 1 1/2 inches deep and 3 inches in diameter, with the butter. Sprinkle the bottoms with salt and pepper.
  • Spoon an equal portion of the ratatouille mixture into the bottom of each ramekin, but reserve a small portion to use as garnish. Keep it warm.
  • Break one egg into each ramekin and sprinkle lightly with salt and pepper. Arrange the ramekins in a baking dish and pour boiling water around them. This will keep them from baking too rapidly. Bake 10 to 12 minutes. When cooked, the whites should be firm and the yolks liquid or just starting to firm. Do not overcook.
  • Spoon a little of the reserved ratatouille mixture on top of each serving. Serve two to each guest along with French bread or buttered toast. The traditional method of serving dishes in ramekins is to cover a small plate with a napkin, then place the ramekin on the napkin. Provide each guest with a salad fork and a small spoon.

1 3/4 cups ratatouille (see recipe)
3 tablespoons butter
Salt to taste, if desired
Freshly ground pepper to taste
12 eggs
French bread or buttered toast

OEUFS EN COCOTTE FLORENTINE (EGGS IN RAMEKINS WITH SPINACH)

Provided by Craig Claiborne And Pierre Franey

Categories     appetizer

Time 40m

Yield Six servings

Number Of Ingredients 11



Oeufs en cocotte florentine (Eggs in ramekins with spinach) image

Steps:

  • Preheat oven to 400 degrees.
  • Pick over the spinach and remove all tough stems and blemished leaves. If necessary, rinse the spinach well and drain it. Pat dry. Chop the spinach leaves coarse- fine. There should be about eight cups loosely packed.
  • Heat two tablespoons of the butter in a saucepan, and add the shallots and scallions. Cook, stirring, briefly and add the chopped spinach. Add salt, pepper and nutmeg. Cook, stirring, until the mixture is wilted, about two minutes.
  • Add the cream and bring to the boil. Cook, stirring, about five minutes. Stir in the cheese and remove the mixture from the heat. There should be about two cups.
  • Lightly grease 12 ramekins, about 1 1/2 inches deep and 3 inches in diameter, with the remaining three tablespoons of butter. Sprinkle the bottoms with salt and pepper.
  • Spoon an equal portion of the spinach mixture into the bottom of each ramekin, but reserve a small portion to use as garnish. Keep it warm.
  • Break one egg into each ramekin and sprinkle lightly with salt and pepper. Arrange the ramekins in a baking dish and pour boiling water around them. This will keep them from baking too rapidly. Bake 10 to 12 minutes. When cooked, the whites should be firm and the yolks liquid or just starting to firm. Do not overcook.
  • Spoon a little of the remaining spinach mixture on top of each serving. Serve two to each guest along with French bread or buttered toast. The traditional method of serving dishes in ramekins is to cover a small plate with a napkin, then place the ramekin on the napkin. Provide each guest with a salad fork and a small spoon.

Nutrition Facts : @context http, Calories 371, UnsaturatedFat 12 grams, Carbohydrate 9 grams, Fat 31 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 17 grams, Sodium 683 milligrams, Sugar 2 grams, TransFat 0 grams

2 pounds fresh spinach in bulk or 1 10-ounce package fresh spinach in plastic
5 tablespoons butter
3 tablespoons finely chopped shallots
1/4 cup chopped scallions or green onions
Salt to taste, if desired
Freshly ground pepper to taste
1/8 teaspoon freshly grated nutmeg
3/4 cup heavy cream
2 tablespoons freshly grated Parmesan cheese
12 eggs
French bread or buttered toast

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