Is there anything better than dipping a piece of crusty bread into molten, golden yolk? Spring Oeufs en Cocotte combines seasonal vegetables, and the richness of cream and Parmigiano-Reggiano with the easy process of baked eggs.
Go ahead and pop the bubbly for an Orange Creamsicle Mimosa and say cheers to spring! These baked eggs are the perfect dish to serve for Mother’s Day brunch or to celebrate the weekend. While they might sound complicated, these are just as uncomplicated as they are elegant.
Why You’ll Love This Recipe
- Easy Process – Let the oven do all of the work for you! Unlike other ways of cooking eggs that require practice and skill such as creating the perfect rolled omelet or poaching, these baked eggs are perfect for any level of cook.
- Texture – This method of cooking eggs gives you everything you love about a poached egg with an easy process. Whether you love your eggs barely set or enjoy them more hard cooked you can achieve that with this recipe.
- Accessible Ingredients – There is nothing complicated about these fresh ingredients. They can all easily be picked up at your local grocery store.
- Customizable – Once you try this recipe, have fun swapping out the ingredients and adding your favorite additions.
What is Oeufs en Cocotte?
Oeufs en cocotte is a traditional French dish of baked eggs. The eggs are traditionally baked in a cocotte, a small, cast enamel lidded pot, or ramekins. Cooking them with a water bath, or bain-marie, allows them to cook evenly and remain tender and delicate.
They can be filled and topped with a wide range of ingredients from ham or bacon to vibrant vegetables and cheeses such as Gruyère. While the add-ins are endless, the process remains completely effortless.
Ingredients for Spring Oeufs en Cocotte
All good brunch ideas start with the might egg including these Spring Oeufs en Cocotte. This is an easy recipe to make just a couple of or make multiples. With only a handful of fresh ingredients these baked eggs are as east to shop for as they are to make.
- Eggs – These are the star of the show. Large eggs are a good size for this recipe.
- Olive Oil – Used to grease the ramekins.
- Asparagus – Sweet, a little grassy, and in its prime this time of year, they bring both flavor and texture to these oven baked eggs.
- Tomatoes – Either cherry or grapes tomatoes work for these eggs. Pick what looks good. They add a little acidity and sweetness.
- Heavy Cream – Adds richness to the eggs while allowing them to gently poach in the ramekins.
- Parmigiano-Reggiano – Adds saltiness, umami, and bold flavor. Cheese makes everything better.
- Salt and Pepper – Don’t forget to season both the vegetables and also the eggs. Enhances all of the natural flavors of the ingredients.
How to Make Spring Oeufs en Cocotte
If you are looking for an impressive dish that requires minimal effort, this is it. It really is almost as easy as cracking an egg. Soft baked eggs, tender crisp vegetables, and that irresistible sprinkle of cheese make these a classic for a reason.
Time needed: 20 minutes
Eggs en cocotte combine fresh, simple ingredients with an easy process for that perfect egg begging for dipping.
- Mise en Place
Preheat your oven to 350 degrees. Grease your ramekins with the olive oil. Remove the woody ends from your asparagus and chop them. Bring water to a boil.
Divide the asparagus and tomatoes between two ramekins and sprinkle salt and pepper over them. Top them with an egg and season the eggs. Sprinkle the Parmigiano-Reggiano over the top.
- Water Bath
Place the ramekins into a baking dish. Carefully pour the boiling water into the baking dish so it reaches about halfway up the ramekins.
Allow the eggs to bake for 15-20 minutes, or longer depending if you like your eggs more hard cooked.
Serve the eggs with crusty bread for dipping.
These baked eggs en cocotte are a great way to use up odds and ends and clean out your refrigerator. Here are just a few ideas on what you can add to these.
- Gruyère Cheese
- Fresh Herbs
- Sauteed Leeks
- Smoked Salmon
- Goat Cheese
You will need two ramekins for this recipe along with a baking dish large enough to easily accommodate them. In addition, you will need a to add boiling water to create a water bath. Using a tea kettle makes this easy.
You can assemble the ramekins the night before and keep them refrigerated until ready to bake. Simply cover the ramekins with plastic wrap and then when you’re ready, uncover them and transfer them to the baking dish.
Top Tip for Spring Oeufs en Cocotte
Baking the eggs in a water bath is what gives them their incredible texture. To prevent the water from splashing into the ramekins, or on you, pour your water into the baking dish at the oven.
Spring Oeufs en Cocotte
- 2 ramekins 5"
- 1 baking dish
- 2 eggs large
- 1 tbsp olive oil
- 1/2 cup asparagus, chopped
- 1/2 cup cherry or grape tomatoes, halved
- 4 tbsp heavy cream
- 2 tbsp Parmigiano-Reggiano, grated
- salt and pepper to taste
- Preheat oven to 350 degrees. Bring water to a boil.
- Oil 2 5" ramekins with olive oil.
- Divide the asparagus and tomatoes between the two ramekins. Season with salt and pepper.
- Divide the heavy cream between the two ramekins.
- Add an egg to each ramekin. Sprinkle a little salt and pepper over the top.
- Sprinkle the parmesan over the top.
- Place the ramekins into a baking dish.
- Carefully pour boiling water into the baking dish, about halfway up the ramekins.
- Let the eggs bake for 15-20 minutes, or longer if you like your eggs more well done.
- Serve with crusty bread for dipping. Bon appetit!