Eggs en Cocotte

for Easter Brunch
For Easter Brunch
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Ingredients

4 Large eggs
1 cup Green peas
8 leaves Parsley
¾ cup Heavy cream
4 oz Frozen puff pastry thawed
Salt to taste
Black pepper freshly ground, to taste

Nutritional information

335
Calories
24.3g
Fat
19.1g
Carbohydrates
10.8g
Protein
217mg
Cholesterol
298mg
Sodium
Ingredients

Eggs en Cocotte

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Eggs en Cocotte, or in other words, baked egg recipe – is another tasty way to serve eggs for Easter. This traditional French recipe is healthy, delicious, and fancy enough to serve at Easter brunch. My family loves eggs, especially with a runny yolk. And this recipe always hits the spot!

The key to getting eggs that are barely soft with gooey yolks is to cook them in a hot water bath. This gentle method of cooking ensures the creamy, almost pudding-like texture and rich, savory flavor. I like to serve these eggs with puff pastry crackers. I often bake these crackers a day or evening before to shorten the cooking time of the dish in the morning. To give these crackers a festive look, I use Easter-themed cookie cutters. Enjoy!

To make the Eggs en Cocotte, you will need the following ingredients:

Ingridiens for Eggs en Cocotte

Steps to make Eggs en Cocotte

1

Preheat oven

Preheat the oven to 350 °F.

2

Cut out crackers

5

Meanwhile, roll out the puff pastry on a lightly floured surface and use cookie cutters to cut out the crackers.

3

Bake crackers

12

Place the crackers on a lined baking sheet and bake for 10-12 minutes or until golden brown.

4

Cook green peas

5

Meanwhile, cook 1 cup green peas in salted boiling water for 5 minutes, then drain well.

5

Fill ramekins

1

Evenly divide ¾ cup heavy cream between 4 ramekins. Add green peas and a pinch each of salt and freshly ground black pepper.

6

Add eggs

1

Crack an egg into each ramekin. Be careful not to break the yolks.

7

Bake

10

Place the ramekins into a baking pan. Transfer to the middle rack of the oven and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 8-10 minutes until the whites are set and the yolks are runny.

8

Serve

Sprinkle with parsley leaves and serve with crackers.

Give this Eggs en Cocotte recipe a try - it’s such an easy and elegant way to serve eggs. And if you try this recipe, let us know! Leave a comment, and please don’t forget to tag a photo #cookmerecipes on Instagram.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Great idea for Easter brunch! Thanks for sharing!

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