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I love eggs, from my head down to my legs!

Does anyone else remember that Egg Council ad jingle?  It will be forever burned into my brain.  Mainly because it’s true.  I do, in fact, love eggs.  They’re probably one of my favorite foods and I’m constantly looking for new ways to eat them.  In particular, I love recipes that really feature The Egg rather than dishes where eggs are just a vehicle for other things, like quiche or the ubiquitous breakfast casserole.

Most recently I tried Oeufs Cocotte, or baked eggs.  I love it.  It will become a new staple in my house along with the Soft Boiled Egg and Sunny Side Up Egg.

You start by buttering a ramekin.  You could also use a wide and shallow coffee cup or teacup or any other vessel resembling a ramekin as long as it is oven safe at fairly high temperatures.  Preheat your oven to about 425 degrees.

This is where it gets fun because this recipe is TOTALLY CUSTOMIZABLE.  For the bottom layer you can use pretty much anything you like to eat with your eggs.  I used chopped turkey deli meat cause it’s what I had.  But you could use chopped ham, crumbled bacon, tomatoes, onions, spinach, zucchini…well, you get the idea.  If you’re using veggies, you probably want to saute them in a pan first to get them a little soft.

For the next layer you want some sort of creamy cheesy something.  I used shredded fontina cheese cause it melts really well and it’s what I had.  You could also use goat cheese (yum!), boursin cheese, sour cream, creme fraiche…well, you get the idea.  About a tablespoon.

Finally, The Egg!  Crack an egg into the ramekin over the meat/veggie stuff and creamy cheesy stuff being careful not to break the yolk.  Next you wanna drizzle about a tablespoon of heavy cream over the whites of the egg.  For you health conscious folks who are thinking of skipping this step….well, you can, but come on.  Live a little!  You won’t regret it.

Assembled Oeuf

I also put a little more shredded fontina on top, just cause I could.  But you don’t have to.

Place the ramekin into a baking dish and fill it up about halfway with hot water.  If you’re baking more than one egg in more than one ramekin you obviously want to use a bigger baking dish than I did.

Ready for the oven!

Bake for 10-15 minutes depending on how runny you like your eggs.  Be very careful removing the baking dish from the oven and the ramekin from baking dish.  They are hot.  Trust me.


Gooey yumminess!

And that’s all there is to it!  Now go forth and bake eggs!  Have fun with it.  Throw some fresh herbs on top.  Dip some buttered toast in it.  If you wanted to include these as part of a lovely brunch, you can also assemble the eggs ahead of time and then cover with plastic wrap  and store in the fridge for a couple of hours.

Do you love eggs as much as I do?


  1. You had me on the eggs until I saw the “Gooey yumminess” picture. Gah! If there’s one thing I can’t eat it’s runny eggs-does this recipe work if you fully cook them? The ingredients sounded divine. Love the new look!

  2. Sarah says:

    Hey Sue!

    You can definitely still try this recipe and fully cook the egg. Just leave it in the oven for a few more minutes until the yolk is as firm as you like it to be.

    In the “Gooey yumminess” pic the yolk was about halfway cooked, the whites were fully cooked and that was after about 13 minutes in the oven. A lot of the gooey-ness was due to all the cheese I put in there!

    I do love a runny egg though :) Next time I actually might take it out of the oven 1-2 minutes earlier.

  3. judith says:

    omg i love this recipe and eggs.

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