Eggs En Cocotte 4 ways

An EGGcelent way to start your day…

This one’s truly for all those Egg-O-Holics out there…Baked eggs ‘En Cocotte’ is a classic and delicious breakfast option that is too often forgotten. En Cocotte is French for ‘Ramekin’ and also the reason, this delicate dish is commonly referred to as ‘Oeufs en Cocotte’ in France.

This wholesome and nutritious meal allows you to savour the egg white and yolk to your liking with the added goodness of cream. It brings a different level convenience to the working parents, students, bachelors, etc., because you can simply refrigerate this dish in ramekins and cook in a bain-marie just a few minutes before serving…. ‘Totally hassle free cooking’ is truly an understatement for this easy to make recipe.

An opportunity to train on egg recipes at a school in London made me aware of the numerous twists and variants there are to this classic ‘Oeufs en Cocotte’. Even though originally made with just eggs and cream I have listed a few options….my favourite being the one with spinach, mushrooms and gruyere cheese… A super recipe to woo any egg aficionado…. it surely does its magic on my husband. Hope it has a similar effect on you all too!!

Eggs En Cocotte 4 ways
Course	Breakfast / Main
Servings	4 (makes 4 ramekins)
Preparation Time	10 minutes
Cook time	15 minutes
Ingredients for Eggs En Cocotte (1 cup = 250 ml)
4 Nos.	Eggs
4 tbsp	Amul cream (1 tbsp for 1 ramekin)
	Salt to taste
	Pepper to taste
	Butter for greasing the ramekins
Filling options for Eggs En Cocotte
Filling No.1:	Heat 2 tbsp chopped mushrooms in olive oil until it turns brown. Sauté 2 tbsp chopped spinach. Saute for one minute. Season with salt and pepper and keep aside. Grate 2 tbsp of gruyere cheese in a bowl and keep aside for further use.
Filling No.2:	Heat 1 tbsp of oil in a pan. Sauté ½ red onion thinly sliced Add a pinch of sugar and slowly caramelize the onions, season with salt and pepper and keep aside. Crumble 2 tbsp of feta cheese in a bowl and keep it aside for further use.
Filling No.3:	Sauté 1 tbsp of finely chopped onion, 1 tbsp of chopped tomato. 1 tsp green chillies in oil. Season with salt and pepper. Grate 2 tbsp cheddar cheese in a bowl and keep aside for further use. Chop one tsp of coriander leaves and keep aside.
Filling No.4:	Sauté one tsp of chopped black olives, one tsp chopped sundried tomatoes in one tbsp. olive oil.Mix in shredded basil leaves (1-2 pcs) and chilli flakes. Season with salt and pepper and keep aside. .Grate 2 tbsp cheddar cheese in a bowl and keep aside for further use.
For Assembling the Eggs En Cocotte:
1.	Pre-heat oven to 170 Deg. C./ 300 Deg. F. Grease 4 ramekins to be used with softened butter.
2.	Crack one egg gently into each ramekin.
3.	Add one type of filling in one ramekin. Season the egg with salt and pepper. Repeat the same with other 3 ramekins using the fillings of your choice.
4.	Pour cream over the egg and filling, and cover it completely.
5.	Top with the cheeses mentioned with each filling.
6.	Place the ramekins in a large dish and pour boiling water around them to about the halfway mark. (Bain – Marie method).
7.	Place the dish in the preheated oven and bake for 10-12 minutes, or until the eggs are cooked but the yolk is still soft. Once the eggs are removed from the oven they will still continue to cook due to the heat in them. Leave aside for 5 – 10 minutes.
8.	If a firmer yolk is required, cook for a further couple of minutes but be careful not to overcook this delicate dish.
9.	Serve warm with a slice of multigrain toast!
Notes:
1.	I have given 4 options. You may feel free to add a range of different ingredients ranging from herbs to small pieces of cooked fish to bacon, ham etc., as you desire.
2.	Also feel free to use the cheese you desire.
3.	The dish can be made just with eggs, cream and cheese. No need for a filling if you like your eggs plain just as it is.
4.	On the mushroom filling once baked and ready you can drizzle 1 tsp of truffle oil to impart flavour.