When I started this blog more than a year ago, I put up a recipe for easy roasted vine tomatoes as a nice idea for brunch. At the time I did mention I would share soon a recipe for baked eggs that I often serve for brunch with those tomatoes. Well, the eggs are here now! They finally made it to the blog (better later than never, right?). They were usually only making it to my stomach without enough time to blog about it.
As well as brunch, they can be quite lovely for breakfast when the weather is really cold and you want something that will keep you going through the day (especially if you have to spend some time outside).
Oeufs cocotte are definitely an easy dish to make and fully welcome an extra twist like little pieces of ham, a slice of tomato or different spices if you felt like it.
Do you have a favourite egg dish for brunch or breakfast when it comes to colder months? I would love to hear your suggestions!
Ingredients (serves 4)
1 pinch grated nutmeg
4 free range eggs (kept at room temperature for 30 minutes before use)
40g grated Comté or Gruyère cheese*
freshly ground pepper
1. Preheat the oven to 200ºC.
Line a baking dish with a small piece of baking paper. Grease 4 ramekins (about 9cm diameter and 4cm deep) with the butter and put them on the paper in the baking dish.
2. Put the cream and the pinch of grated nutmeg in a small saucepan over medium heat. Bring to the boil and then divide the liquid evenly between the ramekins.
3. Crack one egg into each ramekin. Put some grated cheese on top of each egg and a pinch of pepper.
Pour some lukewarm water into the baking dish half way up the height of the ramekins. Place the dish on the middle shelf of the oven and bake for 10 to 12 minutes. The egg yolks should still be slightly runny. If you prefer eggs done well, bake a little bit more one minute at a time (you shouldn't need more than 15 minutes).
Serve with buttered pieces of fresh baguette and your favourite brunch side dishes and meats.
* Comté and Gruyère are not suitable options for vegetarians but there are some lovely options of hard cheeses out there that are made with vegetable rennet.