Eggs en cocotte with tomato bacon and cheese. Eggs en cocotte are eggs that are cooked “al plated”, that is, eggs that are cooked and served in the same dish in which they are cooked. This is the essence of eggs en cocotte. Its origin is French, and it is a very flexible recipe, because you can add and subtract things. What it must always contain, of course, are eggs.Jump to recipe
In addition to this, you can add more things, tomato sauce, cherry tomatoes, various cheeses, many types of vegetables, mushrooms, bacon, ham, spices, and a thousand other things.
All this is put in small plates with the eggs, like ramekins, or small plates with high walls. Then they are put in the oven, with everything, and left to bake for a while, and then they are served and eaten with some toasted bread.
The ramekins are used to serve the eggs in cocotte separately, to each person individually, but these eggs could also be made in a larger bowl, and made together. The only thing is that it is more difficult to serve each person the eggs this way, at mealtime.
The idea with eggs in a cocotte, and ideally, is to cook them but the yolk should always be soft inside, so that when you eat them, the yolk covers the rest of the ingredients as well, which is delicious.
These eggs can be eaten for breakfast and also as a meal. They are a light dish, but they leave you satisfied, and I love that. Besides, I would say that it is very complete, with the egg, the vegetables and the toasted bread to go with it.
If you like this recipe, you have to check out our eggs benedict, one of our favorite recipes that is so good. It’s a classic, and you’re going to love it too.
Eggs en cocotte, with tomatoe, bacon and cheese
- 8.80 oz (250 gr) bacon chunks
- 14.10 oz (400 gr) simple tomato sauce
- Shredded cheese, gouda or mozzarella enough quantity
- 1 pinch salt
- 1 pinch black pepper
- Green onion or chives, for decorating
- Toasted bread, for serving
- Preheat the oven to 320º F (160º C).
- On a medium size pan, over medium heat, cook the bacon chunks until golden brown. It is best to use a lid while cooking so the bacon turns crispy and to avoid splashes.
- Spread some butter in 4 ramekins, then pour equal parts of the tomato sauce, bacon (leave some bacon for later to decorate), and cheese in the ramekins. Mix a little, using a spoon. Crack open the eggs into each ramekin and add a pinch of salt and black pepper on top of each one. Then, pu the bacon you left aside on top, to decorate.
- Place a rectangular pan, with high walls in the oven, with water in it. The idea is to place the ramekins in it, so they cook in a double boiler.
- Place the ramekins in the pan with water, making sure the water does not touch the eggs. Cook the eggs over 320º F (160º C) for 10 to 20 minutes. The eggs will be ready when the egg white turns white, but the yolks are still soft and jiggly.
- Take the eggs out of the oven and decorate with spring onion or chives on top, and serve with some toasted bread with garlic and olive oil or butter.