The Wheeling Gourmet » Eggs “En Cocotte” With Bacon and Green Onions

Eggs "En Cocotte" With Bacon and Green Onions

Eggs baked in a ramequin with tasty garnish. Very nice, very simple, and quite quick!

Eggs baked in ramequins with bacon and green onions

Degree of Difficulty: Very Easy
Cost: $
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Yields: 2 portions
Share this post:

(http://wix.nu/7U)
By: Nicolas Steenhout

Eggs "en cocotte" are not done all that often. I wonder why, because they are so easy, and tasty. I used green onions and speck, but you could use ham, or bits of sausage, or tomatoes, or whatever other wee garnish you like!

Recipe
Discussion
Photos
Vidéo

Recipe

Ingredients

4 Eggs
30 g (1 oz) Butter
60 g (2 oz) Speck or Bacon
2 Green Onions
60 ml (2 Tblsp) Heavy Cream
Fresh Ground Black Pepper

You could replace the bacon and green onions by any other garnish you prefer, such as ham, sausage, tomato, fresh shallot, capsicum (sweet pepper), etc.

Mise En Place

Butter the inside of two ramequins.
Cut the speck / bacon in little dices.
Panfry the speck / bacon until it starts to brown.
Thinly slice the green onions.

Preparation

Pre-heat oven at 180 °C (375 °F)
Put some green onions, then speck at the bottom of the ramequins.
Put two eggs in each ramequins.
Add the rest of the speck and green onions.
Top up with the cream, and some fresh ground black pepper.
Bring some water to boil in a kettle (or a pot, but a kettle is faster!)
Put the ramequins in a deep sided oven proof dish.
Fill the dish with the boiling water, about 3/4 of the height of the ramequins.
Bake 10 or 15 minutes.

Finition

Take out of the bath, dry the ramequins and serve with some toast.

Photos

Buttered ramequins
Evenly butter the inside of the ramequins.

Sprinkle some green onions at the bottom of the ramequins

Adding some speck on top of the green onions.

Eggs in the ramequins
Adding the eggs to the ramequins.

More speck on top of the eggs
Adding more speck on top of the egg in the ramequins.

Green onions added again.
Adding more green onions to the eggs in the ramequins.

Adding cream and pepper
Adding cream and fresh black pepper.

Ramequins in baking bath
Ramequins in a bath of very hot water, about to go in the oven to bake for 10 or 15 minutes.

Video

There is no video available for this recipe.

View all videos by the Wheeling Gourmet on YouTube

4 Responses to “Eggs "En Cocotte" With Bacon and Green Onions”

Sounds great! Will have to give this a try. Question: what's "heavy cream"?

Comment by: Roy - March 22nd, 2010 @ 12:02
@Roy, in NZ, it's just "cream". Heavy to differentiate from "half and half" and other variations. Also known as whipping cream in some places.

You could always replace the cream by a spoonfull of plain yogourt.

Comment by: Nic - March 22nd, 2010 @ 12:59
Gotcha. We have some home-made yoghurt in the fridge, so might try with that.

Comment by: Roy - March 22nd, 2010 @ 13:09
Simple + yummy = Love! Cheers!

Comment by: Rachel J - March 23rd, 2010 @ 4:52

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Tags: Bacon, Breakfast, Butter, Cream, Eggs, Green Onion, Lunch, Speck
This entry was posted on Sunday, March 21st, 2010 at 18:18 and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

The art of dining well is no slight art, the pleasure not a slight pleasure. Michel de Montaigne

More food quotes »

The Wheeling Gourmet by Nicolas Steenhout