A French breakfast favourite that translates to baked eggs, Oeufs en Cocotte is a comfortingly simple recipe that can be customised to suit every taste. While serrano ham, smoked trout and oozy Camembert have been used here, oeufs en cocotte is delicious with anything from grilled mushrooms to spinach, roasted tomatoes, prosciutto or grated Cheddar. This recipe is easily doubled or tripled to cater for a bigger breakfast or champagne brunch.

Speaking of champagne, the rich flavours and creamy consistency of Oeufs en Cocotte makes it an ideal partner to crisp MCC – namely La Motte 2018 Méthode Cap Classique.

Oeufs en Cocotte

Prep time: 10 mins /Cook time: 12-15 mins /Serves: 2

You will need:

  • 4 extra-large organic eggs, at room temperature
  • 3-5 slices of ham (serrano is used for this recipe)
  • 3-5 slices of smoked trout
  • 125g wheel of Camembert, thinly sliced
  • 1 leek, thinly sliced
  • 2-4 asparagus spears, roughly chopped 
  • 2-3 sprigs of fresh thyme
  • 100ml cream
  • Sea salt and black pepper
  • Finely chopped chives, to garnish
  • Baguette, to serve

Preheat the oven to 190°C. Grease the ramekins with a little butter. Layer the slices of ham in one ramekin and smoked trout in the other and add two slices of Camembert to both. Sprinkle over the sliced leek and asparagus and carefully break two eggs into each ramekin – the yolks need to remain intact. This is best done by breaking the eggs individually into a separate dish and then pouring them into the ramekins. 


Scatter over some thyme leaves and season with salt and pepper. Halve the cream between the two ramekins and finish with an extra slice of Camembert. Boil a kettle of water. Place the ramekins into an ovenproof dish and pour in the hot water to reach about midway up the ramekins. Transfer the dish to the middle shelf of the oven and bake for 12-15 minutes or until the yolks are just set but still runny. Sprinkle over the chopped chives and season with salt and pepper if desired.

Halve the baguette and lightly toast. Spread a little butter over the toasted halves, slice up and serve with the oeufs en cocotte and chilled glasses of La Motte 2018 Méthode Cap Classique. 


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