Oeufs en cocotte, also called coddled eggs, or literally eggs in pots, are a traditional French dish. You take a ramekin and add eggs, creme fraiche, and occasionally ham and cheese, and bake them in a water bath until they’re done, and serve them up with some crusty bread for dipping in the egg yolks.
I’m a fan. It’s a really easy way to bake up a fancy but easy breakfast treat, the ramekin makes for easy and healthy portioning, and you can add in any number of different flavor combinations.
My favorite combination to date, though, is one inspired by the Denver omelet.
Like anything, your Denver omelet can vary depending on where you go, but they typically contain ham or sausage, onion, bell peppers, cheddar cheese, and cayenne. And that’s what I love putting into these eggs-in-pots.
Denver Omelet Eggs-in-Pots
What You’ll Need:
- 4 ramekins, lightly buttered
- 1 large roasting pan
- 1 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Gruyere cheese
- 2 tbsp butter
- 1 red bell pepper, finely diced
- 1 sweet onion, finely diced
- 2 small mushrooms, finely diced
- 4 oz breakfast sausage
- 2 tbsp pure maple syrup
- 1 tsp brown mustard
- 4 large eggs
- fresh chopped parsley
- salt and pepper to taste
- cayenne pepper to taste
How to Make Them:
1. Preheat your oven to 375F.
2. In a small bowl, mix together the onions, mushrooms, and bell pepper. Set a small saute pan over medium heat and add 2 tbsp butter. Saute the mixture until the onions are softened and beginning to be translucent, 3-4 minutes.
3. Press the onion, mushroom, and bell pepper mixture into the bottom of the ramekin.
4. In another small bowl, mix together the breakfast sausage, maple syrup, and brown mustard. In a small saute pan over medium heat, brown the sausage, about 5 minutes.
5. Press the sausage over the layer of vegetables.
6. With your thumb, make a small impression in the middle of each of the ramekins. This will keep the egg yolk situated in the center of the ramekin and keep it from sliding off to the side.
7. Crack an egg into each of the ramekins, making sure to keep the yolk intact.
8. Sprinkle each egg with Cheddar and Gruyere cheese and season lightly with salt and pepper to taste and a sprinkle of cayenne.
9. Place the ramekins into the roasting pan and pour in water until it reaches about halfway up the side of the ramekins.
10. Bake for about 12-15 minutes, or until the egg whites are just set but the egg yolks are still a little runny. Sprinkle with fresh parsley and serve!
And there you have it, the perfect little Western flavored breakfast casserole.
Is this a warm and cozy little breakfast or what?