Egg in a cocotte bowl recipe. How to cook cocote eggs

Deprived for a while of the diet of many of the usual breakfasts with fruits, cottage cheese, granola, muffins, she fell in love with eating an egg for breakfast. And so that it does not become boring, I cook different dishes based on it. Recently I showed you a variation on a classic theme. Today I will show this dish the way I see it most often on the pages of French magazines.

Cocotte egg is an egg on a pillow of cream fresh with or without various fillings, baked in the oven in cocottes or ramekins in a water bath. Of the toppings, cheese, herbs and ham are the most popular, but in fact the choice here is limited only by your imagination - onions, all kinds of greens, tomatoes, eggplants, peas .... I chose the ham option and here, I confess, in honor of March 8, I retreated from diets.

To prepare four servings, we need:
4 eggs
4 tbsp sour cream
some fresh herbs (I have basil)
a couple slices of ham
a little bit of cheese,
black pepper,
nutmeg.

1. Three cheese on a grater (I found it only in slices, so I cut it).

2. Cut the ham into cubes.

3. We cut greens arbitrarily.

4. Put a tablespoon of sour cream into each cocotte bowl.

5. Add greens and mix lightly.

6. Pour ham on sour cream.

7. Sprinkle black pepper on top.

8. Break the egg on top, sprinkle with cheese. As a finishing touch, three nutmegs.

Option 1. Bake in a water bath in a preheated oven for 8-12 minutes.

Option 2. Cook for a couple of 5-7 minutes.

Option 3. Cook in the microwave at the highest power for 1 minute.

Cocotte is a popular French hot appetizer baked under a cheese crust. This gourmet appetizer is prepared in small portioned ceramic pots up to 100 ml. Of course, it is almost impossible to eat such an appetizer, and it is not necessary, because cocotte is served before the main course, it should whet the appetite, make people eat something else.

For the first time they began to cook cocotte from mushrooms, according to culinary specialists, mushrooms were a self-sufficient product that did not require any additions. Later, chicken, sweet peppers, cauliflower, prunes, eggs, and so on began to be added to mushrooms. Seafood cocottes and dried apricots are especially refined. This dish is served in expensive restaurants in France, Italy, Britain. Nowadays, chefs are happy to experiment using a variety of ingredients to make cocotte. But one thing remains unchanged - it is prepared in small pots and served in them.

In our country, mushroom cocotte is a festive dish. If you are thinking about what to cook on the festive table to surprise your guests, cook baked mushrooms with cheese according to our recipe. Everyone will love this appetizer!

Ingredients for cooking mushrooms baked with cheese:

• mushrooms (fresh champignons) - 250 g
• fat sour cream (mayonnaise) - 150 ml
• hard cheese - 100 g
• salt, pepper - to taste
• vegetable oil - for frying

Recipe mushrooms baked with cheese:

Peel the mushrooms, rinse and dry thoroughly, then cut into small pieces.

Fry them over high heat in a pan until half cooked. If desired, salt and pepper.

Grate hard cheese. Some recipes suggest cutting the cheese into thin slices. You can do it this way, but then the baked crust will turn out not so homogeneous.

Put the prepared mushrooms into small ceramic molds (kokotnitsy).

Top with sour cream or mayonnaise. Of course, it is better to use sour cream, it is more natural, but mayonnaise will give the mushroom cocotte a special piquancy.

Lay hard cheese on top. The more cheese, the tastier the cocotte will be.

Bake mushrooms with cheese in the oven at a temperature of 180-200 degrees for 15 minutes.

Mushroom cocotte should be served hot; before serving, you can decorate the appetizer with fresh herbs.

Enjoy your meal!

Translated from French (and the fact that this dish is from French cuisine is easy to guess by its name), cocotte (cocotte) is a chicken. Either because the utensils for cooking this dish resembled a little chicken, or because they cooked a cocotte from eggs, the name was assigned to peculiar casseroles. What is the strangeness of the dish? Firstly, such casseroles are prepared in portions, secondly, from eggs with various other ingredients, and thirdly, cocotte is not always baked, sometimes it is steamed. On the one hand, cocotte is an unusual dish for us, on the other hand, it is a great alternative to boring scrambled eggs or boiled eggs for breakfast. In addition, cocotte is so easy to prepare that even a novice cook can easily cope with the cooking process of this dish.

What is a cocotte?

Immediately make a reservation, for the preparation of cocotte you can not do without a cocotte maker. This is such a small ceramic cup, designed for cooking this particular dish. If there is no cocotte maker on the farm, it is not necessary to run to the store. Kokot can be prepared in silicone cupcake liners. If there are no molds, use foil - wrap an ordinary glass with thick foil to the middle, you can - in 2 layers, fix it well on the bottom. In the resulting glass, you can also cook cocotte.

Kokot classic

Let's start with a simple one - a cocote egg recipe. They are pretty easy to prepare. Grease the mold (kokotnitsa) with butter. Crack the egg carefully and place it in the mold. You can add a little sour cream, cream, ketchup, herbs. Place the molds in a double boiler or in a pot of boiling water on a special stand and cook until the protein is completely curtailed. The yolk should remain slightly runny.

Seafood cocotte is popular in the coastal regions of France. Shrimps, mollusks and small cephalopods, as well as pieces of fish are placed in it.

Ingredients:

• 20 g butter;
• 1 small leek;
• a handful of peeled shrimp or boiled sea cocktail;
• 1 st. a spoonful of finely grated parmesan;
• 50 ml cream;
• 1 chicken egg.

Cooking:

Heat the butter, chop the leeks finely, fry lightly, then add the cream. When the whole mixture begins to boil, add the parmesan and immediately remove from heat. Put shrimp or a ready-made sea cocktail into the mixture and mix. Put the resulting filling into a mold or cocotte maker, carefully break the egg and place it on top. Bake seafood cocotte in a preheated oven for 10 minutes at a temperature of 180 degrees.

Cocotte with mushrooms

You can cook a very tasty mushroom cocotte.

Ingredients (for 2 servings):

• 100 g of champignons;
• 50 g butter;
• 2 chicken eggs;
• 4 tbsp. spoons of cream;
• salt;
• ground black pepper;
• finely chopped greens.

Cooking:

Mushrooms cut into small plates. Fry the mushrooms in butter until tender, salt and pepper. You can grind the mushrooms with a blender to the state of caviar, or you can leave the plates. We put the mushrooms in greased molds, in each carefully place the broken egg in the mold (the main thing is not to damage the yolk). Sprinkle with finely chopped onion, pour in 2 tablespoons of cream. We will bake mushroom cocotte for 15 minutes at 200 degrees.

Cocotte with meat

Meat lovers will especially enjoy chicken cocotte. Chicken meat (fillet) cut into strips and fry over high heat until golden brown. Then, under the lid, we darken the pieces of meat for 20 minutes over low heat (you can pour the meat with cream). Place the finished chicken in greased molds, add chicken eggs (do not damage the yolk!) and bake for 15 minutes at 180ºС. Chicken meat can be replaced with any other to taste.

As a rule, cocot eggs are prepared for breakfast, as this dish is quite nutritious and contains a decent amount of calories, it will give you energy for the whole day - a wonderful alternative to the banal and familiar scrambled eggs or scrambled eggs. Cocotte eggs are cooked in the oven in special heat-resistant molds or cocotte makers. But in addition to small molds, you will need a large one, into which we will pour water and place molds with eggs.

Cooking options for cocotte eggs can be absolutely anything. Firstly, depending on the size of the mold, you can bake 1, 2 or 3 eggs at once. And secondly, it is not forbidden to use various products as additives: mushrooms, cottage cheese, herbs, processed cheese, meat, fresh vegetables.

Cocotte Egg Ingredients:

• 4 chicken eggs
• 120 g hard cheese
• 100 g bacon
• 100 g bell pepper
• 50 ml cream 10-20% (approximately 1 tbsp per cocotte maker)
• 40 g butter
• 20-24 cherry tomatoes
• ground black pepper
• greens

How to cook kokot eggs

1. Lubricate the cocotte makers with butter and put medium-sized chopped bacon, bell pepper, (meat, vegetables, mushrooms, peas, and so on) on the bottom.
2. Carefully break the eggs so as not to damage the yolk, put them on the filling.
3. Add cream.
4. Salt, pepper.
5. Sprinkle with grated cheese.
6. In a large baking dish, place cocottes with eggs, pour boiling water into the dish approximately to the level of the eggs.
7. Bake in a well-heated oven for 11-14 minutes at 160 degrees.
8. Serve kokot eggs for breakfast, sprinkled with fresh chopped herbs.

Today I want to offer you another option for a delicious and hearty breakfast, which will be an excellent alternative to the usual scrambled eggs.

The French love to turn even a simple dish into a festive one. Cocote eggs are eggs cooked in the oven in special cocotte makers or in ceramic refractory baking molds. Forms with eggs are placed in a larger form with hot water and sent to the oven. As a result, we get a barely set protein and a soft yolk.

In the molds, in addition to eggs, you can put various additives: mushrooms fried with onions, vegetables, sausages, bacon. I suggest a variant of cocotte eggs with vegetables and bacon. You can also use two eggs per serving. I have small molds, so my option is one egg.

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

Lubricate ceramic molds for baking inside with butter. Throw in some shredded bacon.

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

Carefully crack one egg into the mold. Top with a whole cherry tomato.

Add a little cream - a teaspoon will be enough, sprinkle with grated cheese, salt and a mixture of peppers. My cheese was very salty, I did not add salt.

We place the molds in a larger heat-resistant mold and pour boiling water into the large mold so that it covers the small molds to the level of the eggs.

We send the form to the oven preheated to 150 degrees C for 12-15 minutes. The time depends on the oven, the main thing is to notice in time how the protein seizes. While the eggs are cooking, prepare the croutons, as they go very well with the cocotte eggs. We serve ready-made cocotte eggs directly in the mold, sprinkled with green onions.

Carefully scoop some eggs and vegetables with a piece of toast and enjoy the incredible taste of cocotte eggs. Enjoy your meal!