Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Spring Oeufs en Cocotte
Spring Oeufs en Cocotte combines seasonal vegetables, and the richness of cream and Parmigiano-Reggiano with the easy process of baked eggs.
Print Recipe
Pin Recipe
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Course
Breakfast
Servings
2
Equipment
2 ramekins 5"
1 baking dish
Ingredients
1x
2x
3x
▢
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
Instructions
▢
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!
Tried this recipe?
Mention
@uncomplicatedchef
or tag
#uncomplicatedchef
!