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baked egg cups recipe
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Baked Egg Cups - Oeufs Cocotte

A super easy breakfast dish that can be scaled for large crowds. All you need are some ramekins or oven safe bowls!
Course Breakfast, Brunch
Cuisine English, French
Keyword Baked Egg Cups, Egg Ramekins, Oeufs Cocotte
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories
Cost $5

Equipment

  • Ramekins

Ingredients

  • 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

Instructions

  • 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.