Oeufs en Cocotte
Cook time
Total time
Serves: 4
  • 6 slices of bacon, chopped
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 6-8 large mushrooms, quartered
  • 1 tablespoon unsalted butter
  • 1 tablespoon heavy cream
  • 2 sprigs fresh rosemary leaves, minced (1/2 for the mushrooms/shallots, ½ for topping)
  • 2 scallions, minced (reserve a few pinches for garnish)
  • ⅓ cup grated cheese, plus more for topping
  • 8 eggs
  • fresh cracked pepper, for topping
  • toast, for serving
  1. Heat a tablespoon of olive oil in a large skillet. Add in the diced bacon and cook over medium-high heat until crisp, about 5-8 minutes. Remove the bacon from the pan with a slotted spatula and place on a plate lined with a paper towel to drain. Add the minced shallots to the hot pan with bacon grease, reduce the heat to medium, and cook until translucent, about 5 minutes. Place the shallots in another small bowl or on the plate with the bacon. Wipe out most of the grease, then add in the mushrooms and cook over medium heat for 3-5 minutes, until they start to release their juices. Add in a tablespoon of butter and cook until the mushrooms are tender, about another 3 minutes. Place the mushrooms in another bowl or on the plate with the shallots and bacon. Set aside.
  2. Butter the insides of 4 cocottes or oven-proof ramekins. Combine the bacon, shallot, and mushrooms and toss with half of your minced rosemary. Divide the bacon, shallot, and mushroom mixture among the the 4 dishes. Divide the 1 tablespoon of cream among the 4 dishes, then the ⅓ cup of cheese among the 4 dishes. Sprinkle a few scallions over the top of the cheese, then crack 2 eggs into each dish. Top with a bit more grated cheese.
  3. Preheat your oven to 375 degrees F. Fill a pan big enough to fit the 4 cocottes or oven-proof ramekins in with water, enough that the water will reach the halfway point of each cocotte or ramekin. Bring the water to a boil over high heat on the stove, then gently place each cocotte or ramekin in the water. Very carefully place the water-filled pan with the 4 dishes in it into the oven, and bake for 15-20 minutes, until the whites of the eggs are set and the yolk is still runny. If your oven isn't quite as powerful, remove the dishes from the water filled pan and place in the oven alone for the last 5-8 minutes.
  4. Crack fresh pepper over the top, then sprinkle with a bit of the remaining scallions and rosemary. Place each cocotte or ramekin on a plate, as they will be very hot, and serve with a piece of toast.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2011/08/29/oeufs-en-cocotte/