October 2009 Archives

Oeuf Cocotte: Eggs Baked In Marinara

oeufs cocotte 2

Oeuf Cocotte* is a dish consisting of an egg baked with other ingredients in a ramekin.  Chocolate and Zucchini has a recipe on her site for this dish and explains that it is usually made with ham and creme fraiche, however I first heard of this dish from a French vegetarian cookbook in which the egg was cooked in a mushroom saute.  The recipe I'm giving you here is my current favorite in which an egg is baked in a marinara sauce and topped with parmesean and served with toast fingers.  I will list the ingredients you will need per one 8 ounce ramekin, so if you're making more than one you need to multiply all ingredients by the number of servings you wish to make.

This recipe doesn't include the marinara recipe.  You can use any that you have on hand.  This is a simple and satisfying meal.  I especially like to eat it for breakfast.

3/4 cup marinara sauce (my favorite is a mushroom marinara)
1 egg
1 Tbsp Parmesan cheese
the veriest smear of oil or butter to grease the ramekin
2 slices buttered wheat toast cut into fingers

 breakfast in progress 2


Preheat your oven to 400°

Grease your ramekin. Set it in a larger deeper dish (see picture above) and fill halfway with water (this will help heat the dish evenly).  Ladle about a half a cup of the marinara into the ramekin.

 eggs 2

Crack your egg into it then cover the egg with the remaining 1/4 cup marinara.

 breakfast 2

Sprinkle the Parmesan on the top and put in the oven to bake.

Baking times vary depending on your oven and how you like your eggs.  The times I give here are approximate according to how my oven heats:

20 minutes: if you like your egg whites almost runny like Parisians do, this is probably long enough.  They will just barely be set up at this point and the yolk will be very runny.

25 minutes:  the whites should be completely cooked but the yolk will still be runny.

30 minutes:  the yolks will be thick but not completely hard cooked.  This is my favorite way.  I like the yolks to be tender and soft but not runny.

35 minutes:  the yolk should, at this point, be thoroughly hard cooked. When the dish is almost ready to come out of the oven make the toast.

*I have also seen this spelled "oeufs en cocotte".

Recent Comments

  • angelina: We ate it up very fast! read more
  • Tarrant: oh my-this sounds appealling read more
  • Aimee: Oh, YUM. read more
  • angelina: For crying out loud, Angela, get on the vegan version read more
  • little big: I totally have that book! And the part II that read more
  • Angela (Cottage Magpie): Oh, that sounds gooooood! My favorite soup in all the read more
  • meigan1cameron: "White Bean And Basil Salad Recipe" is my one the read more
  • Karmyn R: I would not have thought to put squash with black read more
  • angelina: Allison- greet and compliment the snowdrops for me, will you? read more
  • Laura: Hi! This looks great, I always love your recipes! I read more