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–+ servings
Spring Oeufs en Cocotte

Spring Oeufs en Cocotte

Spring Oeufs en Cocotte combines seasonal vegetables, and the richness of cream and Parmigiano-Reggiano with the easy process of baked eggs.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast
Servings 2

Equipment

  • 2 ramekins 5"
  • 1 baking dish

Ingredients
  

  • 2 eggs large
  • 1 tbsp olive oil
  • 1/2 cup asparagus, chopped
  • 1/2 cup cherry or grape tomatoes, halved
  • 4 tbsp heavy cream
  • 2 tbsp Parmigiano-Reggiano, grated
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 350 degrees. Bring water to a boil.
  • Oil 2 5" ramekins with olive oil.
  • Divide the asparagus and tomatoes between the two ramekins. Season with salt and pepper.
  • Divide the heavy cream between the two ramekins.
  • Add an egg to each ramekin. Sprinkle a little salt and pepper over the top.
  • Sprinkle the parmesan over the top.
  • Place the ramekins into a baking dish.
  • Carefully pour boiling water into the baking dish, about halfway up the ramekins.
  • Let the eggs bake for 15-20 minutes, or longer if you like your eggs more well done.
  • Serve with crusty bread for dipping. Bon appetit!
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