I get excited just thinking about this easy oeuf en cocotte recipe. But before we talk about how to make this easy Oeuf en Cocotte, can we talk about how I absolutely adore brunch? Living in New Orleans you can brunch any day of the week. There are brunch spots with make your own bloody mary bars, with unlimited mimosas, with alligator sausage cheesecake (no, seriously, its ah-mazing), and brunches where you dress to impress. Basically, there’s anything your heart desires from egg and bacon dives to six waiters in suits and ties waiting on your every culinary desire. Seriously – crumb waiters. That’s a thing?
I first fell in love with the weekend brunch in New Orleans, and I soon after began hosting my own. The thing I like best about having people over for brunch, as opposed to dinner, is that brunch dishes that impress are often faster and easier to make for a larger number of people than dinner. It’s also more affordable, and therefore you can have more people over. So I’m always on the lookout for brunch dishes that are simple, easy, delicious, and eye catching. Easy Oeuf en Cocotte fits the bill on all counts. It can even be made ahead, which with a new baby in the house makes this mama’s heart happy.
Its also versatile – any combination of meat and veg will do really, but this is my favorite easy oeuf en cocotte recipe. There’s something about the salty sweet combination of the caramelized onions and goat cheese combination that I can’t get enough of. Adding in the mushrooms is optional, but I love the earthiness it provides. It’s like they reign in the heavenly creaminess of the onions and goat cheese, you know? Don’t let the fancy name fool you. This is just eggs baked in pots with a little cream and a lot of yum. Served with crusty bread and some fresh fruit on the side and you have a brunch WIN.
Other ideas for easy oeuf en cocotte include chorizo or sausage (either real or veggie), asparagus, jalapenos and cream cheese, and broccoli and cheddar. Basically, I think anything you would put in a quiche together would work in oeuf en cocotte.
A word about the cocottes themselves. I use the Le Creuset onesfor this easy oeuf en cocotte because someone was kind enough to gift them to me off of our wedding registry, and they certainly look pretty. But they don’t affect the taste at all! Any oven safe ramekin will do and you can get these cheaply here.
What are your go to brunch dishes?
Easy Oeuf en Cocotte, or Eggs Baked in Pots
Caramelized Onion, Portobello Mushroom, and Goat Cheese make this traditional French brunch dish sing.
- 4 large Eggs
- 4 - 8 Tablespoons Goat Cheese Crumbles
- 4 Tabelspoons Heavy Cream or Half and Half
- 2 Tablespoons Butter
- 1 Tablespoon Fresh Herbs I like parsley for this version, but basil or chives would also work well.
- 3 Medium Onions
- 1 cup Portobello Mushrooms
- 1 Teaspoon Salt may use more or less to taste.
Preheat oven to 350 degrees fahrenheit.
Slice your onions and mushrooms. Set mushrooms aside.
Place onions in a large skillet with oil. Add the salt, and cover your pan. Heat on the lowest setting for approximately twenty minutes. This allows the onions to "sweat" and brings out the natural sugars.
After the 20 minutes is up, turn up the heat to medium and saute until onions start to turn a nutty or caramel brown.
Once onions have browned remove and set into a bowl.
Now turn the heat down slightly and add your mushrooms to the pan. Saute until soft.
Fill each ramekin about half way with your caramelized onions and mushrooms.
Top with approximately 1 tablespoon of goat cheese. (May use more or less depending on taste).
Place 1 tablespoon heavy cream or half and half in each ramekin.
Crack one egg on top of each ramekin.
Heat approximately 2 cups of water in a kettle or small pot.
Fill your 9x13 pan approximately halfway with the water from the kettle or small pot (this is known as a Bain Marie, or water bath).
Place 9x13 pan in oven and bake for approximately 10-12 minutes depending on desired doneness of egg.
When your eggs are baked to your desired level of doneness, remove from oven, and garnish with fresh herbs.
Caramelized onions and mushrooms may be made a day ahead of time.