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Eggs En Cocotte

Serves 4.


    Eggs En Cocotte

    The classic French name is oeufs en cocotte, and it is basically eggs baked in little ramekins with cream and an aromatic mixture of diced onions, celery, and carrots. We’ve stepped up the recipe by adding smoked salmon and crème frâiche. Served at home, it’s the next best thing to catching a flight to Paris and having brunch on the Champs-Élysées.


    Tip: Substitute prawns for smoked salmon, and add a little dill, if you wish.

    Make your own crème frâiche

    Add 2 Tbsp (30 mL) buttermilk to 1 cup (250 mL) whipping cream. Stir together and place in a glass jar in a warm place in your kitchen for 8 to 24 hours or until very thick. Stir and refrigerate, covered, for up to 10 days.


    Eggs En Cocotte


    • 1 Tbsp (15 mL) unsalted butter, plus extra
    • 1/4 cup (60 mL) finely minced green onions or leeks
    • 2 Tbsp (30 mL) finely minced carrot
    • 2 Tbsp (30 mL) finely minced celery
    • 1 cup (250 mL) loosely packed baby spinach leaves, slivered
    • 2 oz (60 g) thinly sliced cold-smoked wild salmon
    • Finely grated zest from 1 lemon
    • 4 large organic eggs
    • 1/4 cup (60 mL) crème frâiche or sour cream
    • Freshly ground black pepper
    • 2 tsp (10 mL) slivered fresh tarragon leaves or 1 tsp (5 mL) dried
    • Preheat oven to 375 F (190 C).


    Per serving:

    • calories148
    • protein10g
    • fat11g
      • saturated fat5g
      • trans fat0g
    • carbohydrates3g
      • sugars1g
      • fibre1g
    • sodium395mg



    Place 4 - 1/2 cup (125 mL) ramekins in baking dish just large enough to hold them. Lightly butter the inside of each ramekin.


    Melt 1 Tbsp (15 mL) butter in small sauteu0301 pan. Add green onions or leeks, carrot, and celery; sauteu0301 for a couple of minutes to soften. Divide mixture among ramekins. Top with equal amounts spinach, smoked salmon, and lemon zest.


    Crack an egg on top of each. Place 1 Tbsp (15 mL) creu0300me frau0302iche alongside each egg in ramekin. Sprinkle with a little pepper. Place ramekins in baking dish. Pour hot water into baking dish until halfway up sides of ramekins.


    Carefully place baking dish with ramekins in preheated oven and bake for 12 to 15 minutes or until eggs are set and firm to your liking. Remove ramekins from hot water bath and sprinkle with equal amounts of tarragon.


    Delicious served with crisp French green beans and chunks of crusty baguette.



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    Brussels Sprouts with Pomegranate Molasses and Smoky Red Pepper Hummus

    Brussels Sprouts with Pomegranate Molasses and Smoky Red Pepper Hummus

    Many of us have discovered the magic of roasting Brussels sprouts to completely transform them, imparting rich, nutty flavour. Skewered on toothpicks, they’re perfect for a party appetizer. When drizzled with pomegranate molasses and paired with a smoky red pepper hummus dip assembled from cupboard ingredients, they’re next level—all while being an absolute cinch to put together. Prepping the sprouts If you’ve spent hours in the past peeling and trimming sprouts, you’ll love this simple tip to make things go faster. Simply trim the bottom end and then make a slice straight down the middle of each sprout. Any excess outer leaves will fall off, saving you the fiddly job of peeling them.