Oeufs en Cocotte with Prosciutto

38 Replies

Oeufs en Cocotte, Baked Eggs, Gather and Graze

There are some evenings when breakfast fare can seem rather appetising for a light and easy dinner. Nights when husbands are out at work functions and eldest children are away on school camps… perfect timing for this relaxed, simple dish that ticks all the boxes of being deliciously comforting, relatively healthy and ready in a flash…

A dish that can be adapted for all tastes and preferences… the options are endless. Next time I’ll be trying this with strips of smoked salmon and a sprinkling of snipped chives!

Over the next few weeks I’m going to be playing tour guide, host and interpreter for some very dear French friends who are coming out to visit us for the first time here in Australia. My apologies in advance for not being able to post as much as I’d like to over this period and also for possibly not getting a chance to read and comment on all of your posts. If I find the time, I’ll certainly try to post a little something here and there of my adventures around the country avec mes amis français!

Cheers, Margot

Oeufs en Cocotte with Prosciutto | Gather and Graze

  • 8 Slices of Prosciutto
  • 4 Free-Range Eggs
  • 4 Teaspoons of Creme-Fraiche (or double cream)
  • 4 Cherry Tomatoes (halved)
  • Fresh Basil Leaves
  • Sea Salt and Black Pepper
  • Parmesan Cheese (finely grated) – optional

Pre-heat the oven to 190°C.

Line 2 ramekins (mine are about a 1 cup capacity each) with enough strips of prosciutto to cover the base and sides.

Oeufs en Cocotte, Baked Eggs, Gather and Graze

Crack 2 eggs into each ramekin and gently place in the halved cherry tomatoes, a couple of teaspoons of creme fraiche, a few torn basil leaves and a grinding of salt and black pepper. If you like, sprinkle over a teaspoon or two of finely grated parmesan cheese.

Oeufs en Cocotte, Baked Eggs | Gather and Graze

Bake the eggs in the oven for approximately 15 – 18 minutes until cooked to your liking. Serve with a good serving of hot buttered toast.

Oeufs en Cocotte, Baked Eggs, Gather and Graze

38 thoughts on “Oeufs en Cocotte with Prosciutto”

  1. Stacey Bender

    Margo, for some reason I am not getting your posts delivered to my email, will follow again.

    I love baked eggs and these look great.

    Happy tours, wish it were me you were touring around.

    Reply ↓
    1. Gather and Graze Post author

      Hi Stacey and thanks so much for your lovely comment. I look forward to checking out 10 Legs in the Kitchen a little better when I return home next week from travelling. I have a little furry daughter too… so with that and the desire to cook delicious food, we already have a lot in common!
      Wordpress can be a little fickle from time to time – I’ve had a couple of blogs that I was following, stop showing up in my reader (temporarily). I ended up following them by signing up with my email address… in time they have come back onto the Reader, but unfortunately I can’t explain why this happens from time to time or give a simple solution… Sorry! Cheers, Margot

      Reply ↓
  2. ChgoJohn

    This really does sound good, Margot. Easy to prepare, it would make a perfect brunch item. Your idea for a salmon version sounds good, too. Have a good time playing tour guide. I enjoy doing it here. Very often it’s the only time I see some of the sights. 🙂

    Reply ↓
    1. Gather and Graze Post author

      Thanks for your kind words John. We had a great first day together, catching up and exploring Sydney. We did a tour of the Sydney Opera House (in French, no less!) which is absolutely stunning, both inside and out! You’re so right, that it’s wonderful being the tour guide and getting to see all the sights yourself at the same time! 😀 Cheers, Margot

      Reply ↓
    1. Gather and Graze Post author

      Hi Mimi, I was thinking about this very same question as I wrote the post. If you’re making a larger number of these, perhaps the ramekins could all be lined with prosciutto the evening before, wrapped in cling film and then kept in the fridge… but I get the feeling the egg whites might change in consistency (loosen up too much – which is great for making macarons, but probably not so much for this dish). Just my thoughts though… they may in fact be fine! Cheers, Margot

      Reply ↓
  9. Anne @ Life in Mud Spattered Boots

    Every now and then I make boring plain Oeufs en Cocotte. Why didn’t I think to put all those delicious extras in? Just the thing to use up some of my surplus duck eggs. Thanks Margot for the inspiration – already thinking of some variations.
    Love the idea that you’re getting into the French spirit already with your recipe. Have fun.

    Reply ↓
    1. Gather and Graze Post author

      Anne, I deliberated over what to call this dish, as it essentially has ‘Italiano’ written all over it, but calling them Italian Baked Eggs didn’t really do much for me… Looking forward to pulling my French language skills out from under the rock beneath which they’ve been hiding for so long! Though after 3 weeks of interpreting 24/7, I imagine I’ll most likely be trying to ram it all back under there, taking myself off to a quiet corner to rock back and forth silently. 😉

      Reply ↓
  10. lemongrovecakediaries

    I am a great fan of having breakfast foods for dinner, this looks much more exciting and tasty than the cereal I would normally have 🙂 Have fun with your friends Margot – I am sure you will all have a wonderful time!

    Reply ↓
    1. Gather and Graze Post author

      Thanks Karen, it was a fun dish to prepare, though unfortunately somewhat lukewarm by the time I got to eat it… so I’m thinking about making it again for lunch today!
      I’ll be bringing my friends up your way (well, perhaps a little further North) in a couple of weeks time, to give them a good dose of warmth and sunshine. Looking forward to sharing some time with them and being a tourist in some of our gorgeous cities and towns!

      Reply ↓
    1. Gather and Graze Post author

      So pleased you like it! I’m going to make it again over the weekend… and this time eat it still hot out of the oven, without the need to take any photographs! Ahhh, this blogging life… 😉

      Reply ↓
  16. misha

    oh my. as an avid fan of basil, eggs, and proscuitto, this recipe looks like my kind of food. these look amazing, too. time to go buy some ramekins…

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  17. apuginthekitchen

    I am making this tomorrow, I already know I love it, how could I not, it contains all of my favorites. I love how simple this is, baked eggs are wonderful. How wonderful that you are with your friends and can be their guide and interpreter. What fun!

    Reply ↓
    1. Gather and Graze Post author

      It’s really simple Suzanne, but my head is already swimming with different adaptations for this perfect little brunch dish! I hope you enjoy it!
      I’m looking forward to my time travelling around with my friends, though it means a week or so away from my boys… which is always quite pleasant for the first 24 hours, but after that I miss them so much it hurts…

      Reply ↓

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