Baked Egg Cups (Oeufs Cocotte)
This simple recipe for baked egg cups has a few different names around the world. In France they are Oeufs Cocotte, the English call them Shirred Eggs, and where I live people will just call them baked eggs. All you need is an assortment of meat or veggies, some eggs, and a ramekin or gratin dish.
I only have two ramekins from my Emile Henry collection, but Alona bought me these beautiful bowls for Valentine’s Day which are oven safe so I used these too. I had to make 4 since I was making breakfast for Alona’s brother and mother.
It’s really just a decision on what filling you want to use. I like to make my baked egg cups with tons of vegetables and spices, so for this recipe I used button mushrooms, avocado, potato, and shallot. Not to mention all the spices and herbs.
As the baking portion of the recipe won’t fully cook the vegetables, you have to saute them for a while first. I just toss all the ingredients in a pan with some olive oil and let is saute for a while. I take them off once the potatoes are soft since those take the longest.
After the filling is cooked, you can fill your ramekins about half way. Remember that eggs are larger than you think, so when you crack the eggs in they add a lot of volume. If you like, you can add some cheese here as well. As you can see in the picture I did 2 with some Danish blue cheese, and 2 without. I also put a tsp or two of butter in there right before adding the egg.
Crack over your eggs (I do 2 eggs per person) and place on a baking tray in the oven at 175 Celsius for 15-20 minutes, or until the eggs set. If you like your eggs runny you can always take them out earlier.
Take them out and serve immediately. Be sure to warn your guests not to touch the ramekins as they are of course extremely hot. That being said, everyone I served touched them anyway.
Baked Egg Cups – Oeufs Cocotte
- 8 Eggs
- 2 tbsp Butter
- 2 tbsp Olive Oil
- 50 grams Mushrooms finely chopped
- 1 medium Potato peeled and diced
- 1 large Avocado cubed
- 2 Shallots finely chopped
- 50 grams Blue Cheese optional
- 1 Cayenne Chili finely chopped, optional
- 1 tsp Black Pepper freshly cracked
- 2 tsp Paprika
- 2 tsp Oregano
- 1 tsp Garlic Powder
- Salt to taste
- Take all of your prepared ingredients (sans eggs and cheese) and add them to a mixing bowl. Give everything a good toss to ensure everything is coated in olive oil, then add to a hot pan to saute for about 5 minutes.
- When the potatoes are softened, divide up the ingredients into 4 ramekins. Add crumbled blue cheese here if you so desire, along with 1-2 tsp of butter. Crack over two eggs and place the ramekins on a baking tray.
- Place in the oven at 175 Celsius for 15-20 minutes, or until the eggs are set. If you want runnier eggs take them out sooner. Serve hot.