You’re in for an EGG-cellent breakfast treat and I’m not EGGS-aggerating (I’m sorry, I had to!). I’ve been testing and adapting this ouef cocotte recipe ever since I came across it on Food52 about 3 weeks ago. We’ve had these ‘eggs in pots’ so many times by now and still cannot get enough. They are just perfect.
To prepare 2 ouefs en cocotte you’ll need:
- 2 mini cocottes (we use these* here)
- 2 eggs
- 30g Gouda cheese
- 30g cream cheese
- 20g pesto
- 6-8 cherry tomatoes
- salt and herbs to taste
- 2 drop of olive oil
Start by preheating the oven to 200°C and brushing the insides of the cocottes with olive oil and then equally divide the ingredients. First, add diced tomatoes and salt them. Continue by adding diced cheese and then scoop in cream cheese and pesto. Finally, crack the eggs into a bowl and carefully slide them on top of the cream cheese and pesto. Your cocottes can then be placed in a small baking dish.
Pour boiling hot water into the baking dish about half way up the sides and then place it on the middle shelf of your oven for about 15-18 minutes. I start checking on the eggs after about 13 minutes and bake them until the whites are completely set and the yolks begin to thicken. Once they are done, sprinkle chopped chives over the eggs.
Dig in to reveal the molten, gooey and cheese centre of your ouef cocotte dish.
And it will taste even better when you replace the spoon with a slice of fresh baguette. We’ve been getting ours at Parémi, a French bakery in the heart of Vienna. They also have the best croissants if you ask me! But back to the ouefs en cocotte: just look at that! Doesn’t this make your mouth water?
It’s a very simple but also very tasty and special recipe for breakfast or brunch. You’ll love it. Just give it a go this weekend!
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