Baked French Eggs

 

As soon as I saw this recipe for Baked French Eggs on a blog called Melissa's Southern Style Kitchen, I knew that it was something I wanted to make here in my own home.   Not only did they look delicious, but they looked relatively simple and quick to make.

Rich and indulgent their preparation is based on an old French Technique of baking eggs in cream in the oven. Rich and indulgent, yes, but also very delicious.  In France they call these Ouefs en Cocotte (Eggs in pots), and they are so simple to make. They are perfect for serving to as few or as many people as you wish to feed.

For breakfast or for a simple supper dish.

 

I loved that I could make as few or as many of these as I wanted to make. That made it the perfect recipe for my small family of one and my tiny kitchen. Simple ingredients put together in a delicious yet very simple way.

I enjoyed these as a simple supper, but they would make a fabulous weekend indulgent breakfast as well. You decide.   Good, yet simple ingredients, put together in the simplest of ways with the most elegant results.

 

WHAT YOU NEED TO MAKE BAKED FRENCH EGGS

If you are sure to use the best quality and freshest ingredients available to you, you are in for a real treat! These are quite simply fabulous and make a beautiful brunch/breakfast or simple supper.

• 2 large free-range eggs
• softened butter to butter the ramekins
• 1 TBS of heavy cream
• fine sea salt and cracked black pepper to taste
• a pinch of red pepper flakes
• 2 TBS of grated Parmesan cheese, plus additional cheese to sprinkle over the finished eggs
• hot buttered toast quarters to serve

 

I used salted butter and ceramic ramekins. You could use muffin tins if you don't have any ceramic ramekins.

My sister and I have been buying beautiful fresh, free-range eggs at a farm just up the mountain from where my sister lives.  They are brown eggs and are simply beautiful.  They taste fabulous!

I used full fat whipping cream.  I did add the pepper flakes, but you can leave them off if you wish.  They actually added a lovely flavor note and were not especially hot.

Use a good Parmesan cheese.  Grate it yourself if possible.

HOW TO MAKE BAKED FRENCH EGGS

Nothing could be simpler.  Really. 

Preheat your oven to 425*F/220*C/ gas mark 7.

Butter your ramekins well with the softened butter and place onto a small baking sheet. Crack an egg into each one.

Drizzle half of the cream over each egg. Sprinkle with some salt and pepper and a pinch of red pepper flakes.

 

Sprinkle 1 TBS of the cheese over the top of each egg.

Bake in the preheated oven. 7-8 minutes will give you perfectly soft-cooked eggs. 11-12 minutes will give you firm yolks.

Sprinkle with additional cheese and serve immediately with buttered toast quarters for dipping.

VARIATIONS ON THE THEME

Feel free to vary your eggs with any one of the following suggestions.

1. Feel free to garnish your finished eggs with some chopped fresh herbs if you have them. Parsley, thyme and chives all work very well and make for a beautiful finish.

2. If desired you can add a layer of simple sauteed vegetables, bell peppers, or mushrooms to the bottom of the ramekin before dropping in the eggs.  Spinach is particularly nice and goes well with the parmesan cheese.

3. Add crumbled cooked sausage or bacon to the bottom of the cups before cracking in the eggs.

4. Sprinkle very finely minced shallots, garlic of onions over the butter in the ramekins before you crack in the eggs.

 

These were simple and yet incredibly delicious!  Very elegant as well.   I enjoyed mine with some crisp and golden brown toast quarters for dipping into those lovely yolks.  They were rich and tasty.  If you don't like Parmesan you could use another cheese that you do like!

Feel free to leave off the red pepper flakes. I did add them and found that they added just a tiny touch of heat that went very well with everything else. 

If you served a lovely green salad on the side, these would make a very rich, luxurious, and satisfying supper.

 

I only ever very rarely will eat eggs for breakfast. I much prefer to have them for a simple supper. Here are some more of my favorite ways of preparing them that I think you might also enjoy!

PROPER HAM AND EGGS - Beautiful thick slices of roasted ham, pan fried in butter along with some eggs, until the edges of the ham are frizzled nicely and golden brown, and the whites of the eggs are softly set, with a jammy yolk for dipping and a crisp brown frill around the edges.

CRISPY TORTILLA EGGS - This is one of my favorite ways to prepare eggs. So delicious that I once cooked them three times in one week. What you have here is a crisp flour tortilla, topped with cheese, a fried egg, more cheese and drizzled with hot sauce and green tabasco.  I like to sprinkle crisp spring onions on top before eating.  Simple ingredients put together in the tastiest way! Delicious!

Yield: 2 delicious servings

Author: Marie Rayner

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French Baked Eggs

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

This simple recipe is the epitome of quick and easy deliciousness with touch of elegance.

Ingredients

• 2 large free-range eggs
• softened butter to butter the ramekins
• 1 TBS of heavy cream
• fine sea salt and cracked black pepper to taste
• a pinch of red pepper flakes
• 2 TBS of grated Parmesan cheese, plus additional cheese to sprinkle over the finished eggs
• hot buttered toast quarters to serve

Instructions

1. Preheat your oven to 425*F/220*C/ gas mark 7.
2. Butter your ramekins well with the softened butter and place onto a small baking sheet. Crack an egg into each one.
3. Drizzle half of the cream over each egg. Sprinkle with some salt and pepper and a pinch of red pepper flakes.
4. Sprinkle 1 TBS of the cheese over the top of each egg.
5. Bake in the preheated oven. 7-8 minutes will give you perfectly soft-cooked eggs. 11-12 minutes will give you firm yolks.
6. Sprinkle with additional cheese and serve immediately with buttered toast quarters for dipping.

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