Best Eggs In Ramekins With Ratatouille Oeufs En Cocotte A La Ratatouille Recipes

OEUFS COCOTTE (BAKED EGGS)

Oeufs Cocotte (Baked Eggs) image

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

Ingredients

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

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

EGGS EN COCOTTE

Eggs en Cocotte image

Provided by Michael Chiarello : Food Network

Categories main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 4

Ingredients

2 1/2 tablespoons butter
2 1/2 tablespoons freshly chopped thyme leaves
12 eggs, preferably organic
Gray salt or course sea salt and freshly ground black pepper

Steps:

Preheat the oven to 375 degrees F.
Rub the inside of 6 ramekins with the butter and then season with the thyme, distributing both equally amongst the ramekins. Add 2 eggs to each, season with salt and pepper. Place the ramekins in a baking dish, and pour water into the baking dish until it is halfway up the sides of the ramekins. Carefully place the baking dish in the pre-heated oven. Bake eggs for 15 minutes, or until set and golden on top. Eat and enjoy!

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

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

Provided by Craig Claiborne And Pierre Franey

Categories appetizer

Time 30m

Yield Six servings

Number Of Ingredients 6

Ingredients

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

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.