Oeuf En Cocotte (Baked Eggs in A Ramekin)

So its not very often that I’m such a huge fan of the painfully simple. I believe I first saw this recipe in Julia Child’s Mastering the art of French cooking (volume 1). It really did set me back a moment. I thought “eggs in a ramekin” …really? Then I tried it and was just so impressed with how rudimentary it really was, because so often I find myself really honestly trying to make an effort to just restrain myself from adding too much. I’d hate to think of myself as making “busy food” because “Keep it simple stupid” should be a motto to live by in a lot of places in life. Sometimes something very basic is something that will really hit the spot. For me this very simple treat is a perfect example of perfection. Its an instance where very primal ingredients make something wonderful that is not over the top. Its not new and improved this or that, its just… eggs.

I mean does it get much easier than eggs and a cup? I’ve made a great variety of egg dishes for breakfast but this for me with a hot cup of good strong coffee, possibly some sourdough toast and home made jam, well its nothing short of 100% pure comfort. Every time I enjoy these things I’m reminded of how doing things the old fashioned way is so special to me. It may not be in my “roots” to reference classic French cooking, but I like the reminder every now and again that things don’t have to be fancy, over the top or “refined” by any means to be good. Its a great dish to assure me that I appreciate food because its GOOD. Not because its a foodie fashion statement, not because its the hip new trendy food but because its honest to goodness…Great.

Per Ramekin: (cup)
2 teaspoons butter
A splash of heavy cream *optional

2-3 eggs
2 teaspoons Parmesan Cheese
*salt and pepper

Hot sauce-

Preheat oven to 375 degrees (I use my convection option set  at 325)

In each ramekin melt 2 teaspoons of butter and roll it around to coat evenly, if you’d like a splash of heavy cream add about 1-2 teaspoons. Crack two to three eggs in the cup and sprinkle with Parmesan, salt and pepper. Bake 15-20 minutes or until your eggs are cooked as hard as you’d like and the top has browned slightly.

I eat mine with hot sauce sometimes over jam and toast.

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