Oeuf Cocotte : Take 2 Recipe

Oeuf Cocotte : Take 2

Admittedly, the picture looks like somebody’s idea of a volcanic eruption, but this is really the Oeuf Cocotte I made myself the other night.

This recipe, as described in an earlier post, is a dream of versatility. This time, I made it with strips of ham, a spoonful of sweet confiture d’oignon (onion jam) and a spoonful of crème fraîche, with salt and pepper. As per Jackie‘s advice, I made sure to pour very hot water around the ramequin, and this shortened the cooking time. When I took my little jewel of a dinner out, the yolk’s top half was beginning to harden a little, and this proved very enjoyable.

I ate this along with a tomato (note to self : just because they still sell tomatoes in January doesn’t mean you should buy them), dipping organic oatcakes in the egg. Mmmmh.

Things Clotilde Loves

De Buyer Crêpe Pan
De Buyer Skillet and Crêpe Pan

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Japanese Mandoline Slicer
Japanese Mandoline Slicer

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  • Vanessa_Parody

    mmm – I tried a version of your original recipe at the weekend with boursin and a few little pieces of leftover smoked salmon. It was lovely, if a tiny bit too salty for me – but that may have been short-term seasoning memory problems/duplication rather than anything else!

  • Your “Note to self” — Brilliant, funny and absolutely apropos (sadly year round, though) here in Central Pennsylvania.

  • That smoked salmon and Boursin idea sounds good!

    Clotilde, I saw a woman on TV make a variation on this at the weekend. She took a muffin tin and used slices (thickish — not wafer thin) of ham to lin each little compartment, then cracked an egg in each and spooned a bit of cream on top before baking. The ham made a little cup for the egg. I’m sure that the ramekin-fixated among us (ahem) could do this with ramekins instead of a muffin tin!

    And yes, January tomatoes are bad. I bought some the other day that weren’t *too* grey and mealy, but I still marinated them for a long time in oil and lemon juice before daring to eat them.

  • Vanessa – I’m glad you liked the oeuf cocotte, and the salmon is indeed a great idea! And it’s true that most smoked salmons should be enough to salt the whole thing, so any added salt might take it overboard.

    Donna – Sorry to have rung a sad bell, but happy it made you smile! I’m sure Pennsylvania probably grows wonderful turnips and root veggies though! Is that correct?

    Jackie – Oooh, you know, I was not aware of the oil and lemon juice marinating technique to render dull mealy tasteless winter tomatoes edible! Thanks for the tip!

  • My daily visit to your site makes my day richer and my mouth water. Thank you!

  • cait

    You must try oeuf cocotte au foie gras, the star entree at my favourite resto, Le Jardin d’en Face (rue des 3 freres, Montmartre).
    One egg, creme fraiche, a few pieces of mi-cuit fois gras lobe (not pate, must be pieces of the whole foie), and salt an pepper.
    Serve with mouillettes de pain poilane.
    It’s quite literally the best food I’ve ever had!

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