Eggs en cocotte

Eggs en cocotte


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About this recipe: Eggs are carefully broken into individual cocotte dishes, topped with breadcrumbs and cheese and baked in the oven for a lovely breakfast.

S. Markham

Serves: 4 

  • 170g (6 oz) grated cheese
  • 4 eggs
  • salt and pepper to taste
  • 2 tablespoons dried breadcrumbs
  • 4 teaspoons cream
  • chopped parsley to garnish

Prep:5min  ›  Cook:10min  ›  Ready in:15min 

  1. Preheat oven to 180 C / Gas 4.
  2. Grease 4 individual cocotte dishes. Put a little of the cheese in each, to cover the bottom. Gently break a whole egg on top. Season.
  3. Mix breadcrumbs with remaining cheese and cover the egg. Top with a teaspoon of cream.
  4. Bake in preheated oven for 10 to 12 minutes (the egg should not get too hard). Sprinkle with chopped parsley and serve with salad.

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