If you’ve ever indulged in the rich flavors of baked eggs en cocotte, also known as shirred eggs or oven-poached eggs, then you’re in for a treat. This French-inspired delight combines the creamy yolkiness of eggs with the savory goodness of prosciutto and mushrooms, making it an ideal breakfast or brunch option. The best part? It’s surprisingly easy to prepare baked eggs in ramekins, resulting in a filling meal that will keep you satisfied until lunchtime.
What sets baked eggs en cocotte apart is its unique cooking method, which yields a tender, custard-like texture. Served with crispy strips of toast for dipping into the yolks, this dish is sure to become a new favorite. And if you’re looking for more egg-cellent options, you might also enjoy sheet pan eggs or eggs benedict. For a sweet treat, try our crockpot carrot cake oatmeal – it’s the perfect way to start your day.
How to Make Baked Eggs en Cocotte
To create the prosciutto mixture, first cook the prosciutto until translucent before setting it aside. Then, melt some butter in the same skillet and sauté the shallots and mushrooms, adding extra butter or oil as needed to prevent burning. Once the vegetables are tender, stir in the thyme and then reintroduce the cooked prosciutto into the pan. Season with salt and black pepper to taste.Next, prepare your ramekins by brushing them with melted butter. Divide the prosciutto mixture evenly among the ramekins, taking care not to break the egg yolks when cracking one into each dish. Top each egg with a dollop of cream, followed by crumbles of goat cheese and a sprinkle of salt and black pepper.Arrange the ramekins on a baking sheet and bake until the eggs reach your desired level of doneness. This can take anywhere from 14 minutes for runny yolks to 22 minutes for nearly set yolks. The key is to ensure the egg whites are fully set while allowing the yolks to retain some creaminess.When serving, consider garnishing with chives and/or green onions and offering toasted bread or slices for dipping into the rich yolk.
Some Variations
Whether you’re looking to add some extra texture or protein to your shirred eggs, there are plenty of options to explore. One simple yet effective way to mix things up is by sprinkling breadcrumbs on top – this adds a satisfying crunch and can be a nice contrast to the creamy eggs. Alternatively, you could opt for a heartier filling by doubling down on the prosciutto or adding in other protein-rich ingredients like shrimp, crab, chicken, or duck. The more you add in and the more substantial it becomes, the better it will serve as a lunch or dinner option. This versatility is one of the things that makes this eggs en cocotte recipe so appealing – it’s a great alternative to traditional poached eggs.
FAQs about Baked Eggs en Cocotte
When it comes to shirred eggs, determining doneness is a matter of personal preference. Unlike omelette-making, which requires precision folding, baked eggs in ramekins are easy to prepare and offer a high degree of visual confirmation once they’re cooked to your liking. A minimum baking time for oven-poached eggs would be 14-15 minutes, during which the egg whites should set while the yolks remain runny. If you prefer your eggs more fully cooked, simply add a few extra minutes and check again. As long as the yolks retain some creaminess, you’ll be able to enjoy them dipped in toast strips. While it’s best to consume shirred eggs fresh, leftovers can be safely stored in the refrigerator for up to three days. To reheat, microwave at 50% power or warm in the oven – both methods will restore the dish to its original warmth and texture.
Baked Eggs en Cocotte with Prosciutto and Mushrooms Recipe
Baked Eggs en Cocotte with Prosciutto and Mushrooms
Bella Bucchiotti’s delightful recipe for baked eggs en cocotte, affectionately known as shirred eggs or oven-poached eggs, is a perfect treat for breakfast or brunch. This simple yet satisfying dish combines the savory goodness of prosciutto and mushrooms in individual ramekins. With just 8 minutes of prep time and 18 minutes of cooking time, you can indulge in this delightful meal with ease. Whether serving four friends or enjoying a quiet morning to yourself, this recipe is sure to become a favorite.
Instructions
To create this indulgent breakfast or brunch dish, start by preheating your oven to 350°F. In a frying pan, heat some olive oil over medium heat and fry prosciutto until the fat is rendered, the slices are translucent, and the edges are crispy. Set the cooked prosciutto aside.Next, melt butter in the same pan over low-medium heat. Once melted, add sautéed shallots until they’re wilted and translucent. Then, add sliced mushrooms and cook until they turn brown. If the pan looks dry, you can add more olive oil or butter to prevent burning.When the mushrooms are done, stir in some thyme and continue cooking until the moisture evaporates and the mushrooms shrink. Now it’s time to re-add the prosciutto and mix well. Season with black pepper (note: see below for notes).To assemble the dish, begin by brushing the inside of ramekins with softened butter. Spoon the mushroom and prosciutto mixture into each ramekin, leaving a small border at the top. Crack one egg per ramekin (or two eggs per large ramekin), taking care not to break the yolk.Next, add 1 tablespoon of heavy cream on top of each egg. Divide crumbled goat cheese equally among the ramekins and sprinkle with coarse salt and black pepper.Place the ramekins in a deep baking dish or roasting pan, and carefully pour boiling water to about halfway up the sides. Place the baking dish in the oven’s lower rack and bake for 14 to 22 minutes, or until egg whites are set and yolks are cooked to your liking (see below for notes).Serve immediately, garnished with chopped green onions.
Notes
While the combination of prosciutto and goat cheese may be a winning pair, you’re not limited to these specific ingredients. Feel free to substitute with other cured meats like bacon or pancetta, or opt for sausage or any other deli meat you have on hand. Similarly, goat cheese can be swapped out for feta, parmesan, or gruyere, all of which will bring their own unique flavors to the dish. As prosciutto and cheese add a salty element, it’s best to season with salt sparingly. When it comes to the eggs, cooking time is crucial to achieve the desired level of doneness. For a runnier yolk, aim for 14-15 minutes in the oven, while a slightly firmer yolk can be achieved by baking for 20-22 minutes. Keep an eye on your eggs as they bake, as oven temperatures and times may vary.