Alsatian Shirred Eggs (œufs en cocotte)

Baked eggs are a traditional staple of European cuisine. This is an Alsatian variant with various herbs popular in the region. This is a simple dish where the eggs are baked with cream and herbs in a small flat-bottomed dish.

Alsatian Shirred Eggs (œufs en cocotte)

This is a simple dish where the eggs are baked with cream and herbs in a small flat-bottomed dish.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast, Side Dish
Cuisine: Alsatian, French, German
Keyword: Baked, Eggs
Servings: 2

Equipment

  • 4 Small Baking Dishes Or Large Cupcake Tins

Ingredients

  • 1 Bunch of Wild Herbs e.g. Estragon, Chives, Wild Garlic, Pimpinelle, Majoram or Parsley
  • 10 g Butter
  • 200 ml Heavy Cream
  • 4 Eggs
  • Salt to taste
  • 4 Pieces of Rye Bready Optionally Toasted

Instructions

  • Preheat the oven to 170°C
  • Wash and finely chop the herbs and mix together.
  • Line each small baking dish with butter or fat, and pour 50ml of cream into each one.
  • Add one quarter of the herb mixture to each dish.
  • Add one egg to each dish and then scramble the contents of each one until mixed well.
  • Bake for 8-10 minutes, to the desired level of thickness, then season with salt.
  • Serve with the (toasted) bread.

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