Baked eggs

By Sheryl Julian
Globe Staff / December 31, 2008

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Serves 6

Called en cocotte in French or shirred eggs, these baked eggs are cooked in individual dishes. Add a little flavorful ham or salami to the bottom of each, goat cheese to the top.

2 tablespoons unsalted butter
2 slices ham or 12 slices salami, finely chopped
6 eggs
Salt and pepper, to taste
1 small log (4 ounces) plain goat cheese, thinly sliced
2 tablespoons chopped fresh parsley
1. Set the oven at 350 degrees. Have on hand 6 ramekins or custard cups ( 1/2-cup capacity) and a small roasting pan. Bring a kettle of water to a boil.

2. Butter the ramekins or cups generously. Add the ham or salami. Break an egg into each cup. Sprinkle with salt and pepper. Add goat cheese to each dish to cover the tops (it's OK if the cheese crumbles). Set the dishes in the roasting pan and pour in enough boiling water to come halfway up the dishes.

3. Bake for 15 minutes or until the whites set (the tops will puff a little). Sprinkle with parsley and set each on a small plate. Serve with small spoons.

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