It’s not everyday that your health-practitioner offers you foodstuffs. Especially the home-grown kind. But it just so happens that my chiropractor has started keeping a few chickens in her backyard so, naturally, she’s become my no.1 egg supplier.
This, friends, is a very good thing.

One of her “girls” roaming the garden
There’s really nothing like a free-range egg – the yolks are generally thicker and darker and they just have this overall oumf about them. But free-range, organic eggs don’t come cheap and so I’m doubly grateful for the fortuitous circumstances that led me to getting my back fixed and getting free eggs.
This weekend, that small, mismatched batch in my fridge led to the recipe below. Aside from being super simple to put together, oeuf cocotte is arguably the lsweetest breakfast item you will ever lay your eyes on – one egg, baked in a ramekin with tangy crème fraîche, green onion, and a few diced vegetables. The ingredients you choose to include in your cocotte need not be the same every time – use whatever you have handy in the fridge that might go well with eggs. Pair it up with a little toast and a spicy Bloody Mary and you’re off to a very good day.
Oeuf Cocotte
- 1 egg
- 1 tbsp crème fraîche (or fresh soft cheese, thick yogurt)
- 1/4 of a green onion, sliced
- small handful of diced vegetables, sautéed (zucchini, mushrooms, etc)
- a few cherry tomatoes and/or sundried tomatoes
- small knob of butter
- a small handful of grated cheese
- a smattering of fresh herbs (basil, cilantro, tarragon, parsley…preferably not all together)
- one ramequin
- one small ceramic, oven proof dish
Preheat your oven to 430°F. Rub the butter along the bottom and sides of ramekin. Lay your veg at the bottom, add a dollop of crème fraîche and then crack the egg on top. Season with salt and pepper. Sprinkle on the green onion and herbs. Finish with a layer of grated cheese.
Place the ramekin in a gratin dish and pour hot water into the dish until it reaches half-way up the sides of the ramekin. This is your bain-marie. Put in the oven for 10-12 minutes, depending on how oozy you like your eggs and serve with toast, etc.
aaaaghhhhh….. fabuloso
That looks great. I am definitly going to try that….especially since I can walk over to my girls (that’s what I call my chickens) and get extra fresh eggs.
Thanks for the idea and the compliment about the eggs and the lady 🙂
Glad you enjoyed them….more coming soon 🙂
Love the way you write… will send you picture of one of my girls
I love it.
I love egg dishes for one! I am definitely going to do this one .. I like to make them for dinner when Mike (who doesn’t eat eggs unless they are in cakes or pancakes) is not home for dinner.
Here is one of my favorite: http://simplyrecipes.com/recipes/egg_nests/
I call it Dad’s eggs, because my father who couldn’t cook (he once put a frozen pizza in the oven with plastic on) use to cook this for my mother for breakfast in bed for Mother’s Day. I have no idea how! A laour of love? It has taken me years to find the recipe, and now I have I make it in the same earthware individual pots that my father did. Please forgive my nostalgic monologue … your post inspired me. I am really enjoying the blog! Will you accept guest entries?
Cannot wait to try this. Anyone ever tell you that you’re a knock-out?