Cocotte eggs

The French love to transform even a simple dish into something festive. Eggs cocotte are eggs cooked in the oven in special cocotte makers or ceramic ovenproof baking dishes. The dishes are placed in a larger dish filled with hot water and then baked. The result is a barely set white and a soft yolk.

Besides eggs, you can add various toppings to the molds: mushrooms fried with onions, vegetables, sausages, bacon. I suggest a version of eggs cocotte with vegetables and bacon. You can use two eggs per serving. My molds are small, so my version is one egg.

So, let's prepare the ingredients according to the list.

Grease the inside of ceramic baking dishes with butter. Place some sliced ​​bacon inside.

Cut the cherry tomatoes into slices and the bell pepper into small strips. Place the vegetables in the molds.

Carefully crack one egg at a time into the pan. Top with a whole cherry tomato.

Add a little cream—a teaspoon is enough—and sprinkle with grated cheese, salt, and a peppercorn mixture. My cheese was very salty, so I didn't add any salt.

Place the molds in a larger heat-resistant dish and pour boiling water into the larger dish so that it covers the small molds up to the level of the eggs.

Place the pan in a preheated oven at 150 degrees C for 12-15 minutes. The time will vary depending on your oven, but be sure to notice the whites set early. While the eggs are cooking, prepare the croutons, as they go very well with the eggs cocotte. Serve the finished eggs cocotte straight from the pan, sprinkled with green onions.

Carefully scoop up some egg and vegetables with a piece of toast and enjoy the incredible flavor of these eggs cocotte. Enjoy!