Monday, November 14, 2011

Eggs en Cocotte - Secret Recipe Club

This is my fourth month participating in Secret Recipe Club. It's a fun group. Each month our hostess, Tina, assigns us all a blog. We get to pick from our bloggers recipe collection and post about it on reveal day! If you'd like to join, you can find the details here!

This month, I had the pleasure of choosing a recipe from Searching for Spice. Each month when I receive my assignment, I can't wait to check out my assigned blogger. It's hard to decide which recipe to make. I was torn between this soup and the eggs. We're still trying to get everything done around the new house. Sunday morning when I realized I hadn't made the recipe yet and needed something for breakfast, Eggs en Cocotte or Baked Eggs it is. I've never made Baked Eggs before. I decided to add mushrooms, Parmesan Cheese and Bacon to the eggs. I didn't have any cream, so I substituted skim milk. I wouldn't recommend skim milk, although the eggs were still good, they were a little runny. This recipe is a keeper and would make a great breakfast for company.

Eggs en Cocotte

Ingredients – makes 2

2 slices of bread (I omitted this and served toast on the side)

2 eggs

8 tsp cream


Black Pepper

Option 1

2 tsp grated parmesan

A few leaves of rocket (argula)

Option 2

2 tsp grated cheddar

1 mushroom

I used Bacon and Sauteed Mushrooms

How to Make Eggs en Cocotte

1. Flatten the bread with a rolling pin.

2. Grease the insides of 2 ramekins

3. Make 4 cuts through the bread starting from the middle of each side, stopping half-way to the centre.

4. Put the slices of bread into the ramekins so the sides that have been cut overlap each other.

5. Put the cheese in the bottom of each ramekin. Put some rocket on top of the parmesan one and some sliced mushroom on top of the cheddar one. Add 2 tsp of cream to each ramekin then add the egg. Top with another 2 tsp of cream, some salt and pepper.

6. Bake in the oven at about 350 for about 25 minutes. If you like a soft egg it will be ready sooner, but I prefer a harder egg.


  1. How fun! I love Corina's blog! These eggs en cocotte sound delightful. Perfect for breakfast, lunch OR dinner!

  2. Sounds like something I want to try; I am collecting egg recipes and this one sounds perfect. Merci Julie.

  3. YUMMO..This looks awesome..You have made perfectly dear..

    Do visit my blog too

  4. I loved baked eggs and this looks like such a good recipe to have. Perfect for one or a gathering. Love what you added to the eggs. Yum!

  5. Your eggs look lovely and I adore the idea of adding bacon and mushrooms. Yum!

  6. That looks like an awesome breakfast - I could imagine eating that in a French cafe with some baguette.

  7. Hi Julie,
    This dish looks so very good, we would just love it. This is a great pick for the SRC! Thanks for sharing and have a wonderful week.
    Miz Helen

  8. I'm really glad you enjoyed these.

  9. Truly delicious sounding, great SRC choice.

    If you haven't already, I'd love for you to check out my group 'A' SRC recipe this month: Pork Belly Soup with Collard Greens.

    Cook Lisa Cook

  10. I'm with you on the harder eggs Julie. This is a recipe I'd like to try on a lazy Saturday morning. Glad you are getting things done around your new home.

  11. I've never tried baked eggs before too. But I love the addition of bacon. Will try this over the weekend.

  12. Looks great -- so fun to be in SRC with you!

  13. Sounds like a perfect Sunday Brunch kind of recipe. Yum!

    If you haven't already, I'd love it if you'd check out my SRC recipe for Crockpot Apple-Cinnamon Oatmeal.

  14. Ooh! I will take option 2 please. Cheddar and bacon and eggs...yum!

  15. I enjoyed my first time with SRC, and blog hopping. I've discovered some great new recipes and bloggers. I love making eggs, this way. Love the arugula option, too!

  16. SRC sounds so fun! What a great way to get to know fellow bloggers and try new recipes!


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