Recette: Appétissant Oeufs Cocotte

Oeufs Cocotte. Oeufs cocotte is a French way of baking eggs in a water bath in the oven - you can add other ingredients as well but ham and cheese is one of the easiest variations. Oeufs cocotte taste best served hot with toast or strips of bread to dip in the egg yolks. Oeufs cocotte or eggs in pots provide an easy and delicate way of serving eggs for breakfast.

Fit a rimmed baking sheet with a wire rack. Place tomato slices on rack and drizzle with olive oil; season with salt and pepper. Known as oeufs en cocotte in French, this dish is named for the ramekins in which the eggs are cooked. Vous pouvez avoir Oeufs Cocotte utilisant 5 Ingrédients et 5 instructions. Voici comment vous réalisez ça.

ingrédients de la recette Oeufs Cocotte

1. C'est 1 of oeuf.
2. C'est 10 cl of crème fraîche.
3. C'est 1 of tranche de fromage à raclette.
4. Préparer of Sel.
5. Vous avez besoin of Poivre.

Feel free to vary the type of cheese and herbs, or to replace the meat with chopped cooked vegetables. Accompany with buttered toast for a simple yet satisfying breakfast. Œufs cocotte - a simple French breakfast dish made of eggs baked in a flat-bottomed dish, usually a ramekin and cooked as a baine-marie. In this recipe, we'll be adding some mushrooms and cream to make this dish even creamier and tastier. Season the crème fraîche with salt, freshly ground pepper and a pinch of nutmeg.

Oeufs Cocotte petit à petit de recette

1. Préchauffer votre four à 180°..
2. Déposer la crème au fond de votre récipient..
3. Salez, poivrez..
4. Déposez l'oeuf entier et rajouter la tranche de fromage à raclette..
5. Une fois le four chaud, enfournez 10 à 12 minutes. A déguster avec des mouillettes !.

Place a heaped tablespoon of crème fraîche in the bottom of a ramekin. I first saw the idea for these baked eggs, or les oeufs en cocotte as the French say, on my sweet friend Marissa's blog Pinch and Swirl. I've had baked eggs before where I've whisked up some eggs with milk and cheese and baked them in a casserole dish, but I love the elegant and simple approach of baking individual eggs in ramekins. I also love that the egg isn't beaten first because. The dish is oeufs en cocotte, eggs steamed in ramekins or small pots.