Eggs En Cocotte

20130813 FTF Egg En CocotteHere’s a simple way to spice up the boring scrambled/sunny side/hardboiled/omelette eggs breakfast staple. We do eggs for brekkie often as they are very yummy, nutritious and quick. My 10yr old can put them together with cheddar cheese and chives.

But some mornings though, you want something with a twist, but really not willing to slave over a stove too much. Well, one lazy Sunday morning I cooked my version of egg en cocotte (or no crust quiche I called it too) inspired by the Rachel Khoo Paris kitchen. By the way, oeufs en cocottes are delicious too.

First turn on your oven, then scour through you fridge for any sausage, cooked meat or ham, chop it roughly. You may use bacon as well, if you lucky to find one. Now, toss it on a warm pan for few minutes and after share evenly into ramekins – you may daub them with a bit of butter beforehand.

While meats in the pan, chop some onions, chives, pepper, tomatoes, olives, zucchini and I can go on – you just experiment or go with your liking. It really is dish to make use of leftovers as much as you fancy. Replace meat with fish (smoked or cooked) if that is what you have in the fridge.

You can also braise the veggies with the meats if you prefer them to be softer –or divide them straight away into the ramekins to have a bit of a crunch.

In a bowl break one egg per ramekin, mix them with grated cheddar and pour that mixture over meat/veggies. Salt and pepper to taste. A bit of fresh herbs are lovely in it too. Of course, the number of eggs is for a guidance only 🙂

If you like and have it in your fridge, please add a dollop of crème fraiche (full fat please!) to the egg and cheese mixture. Now put ramekins inside of a hot oven (gas 6) for about 10 – 15 min. They should come out with a nice golden crust when ready.

Voila! Now dig in. Enjoy it!


  • Ramekins
  • 1 egg for each ramekin
  • Cheese
  • Meats
  • Vegetables
  • Creme Fraiche
  • Salt
  • Pepper


Rachel Khoo –

Ramekins –


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