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Oeuf Cocotte

Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Calories 417kcal

Equipment

  • 2 ramekins or small oven safe crock

Ingredients

Salad

  • 2 cups Spring mix
  • 8 Grapes halved
  • 1/4 cup Carrots shaved
  • 2 TBSP Sliced almonds

Vinaigrette

  • 3 tsp Extra-virgin olive oil
  • 1 cloves Garlic grated or minced
  • 1/4 tsp Dijon mustard
  • 1 tsp Red wine vinegar

Seasoning

  • Salt
  • Black pepper

Cocotte

  • Water brought to a boil for the bain marie
  • Nonstick spray
  • 4 Eggs
  • 1/4 cup Heavy cream
  • 1/3 cup Gruyere cheese shredded
  • 2 slices Crusty bread
  • 4 tsp Butter

Iced Tea

  • 24 oz Iced tea cold
US Customary - Metric

Instructions

  • Preheat the oven to 375℉ (190℃).
  • Prep the ingredients per the instructions above.
  • Arrange all the ingredients for the salad into a bowl. Set aside.
  • Make the vinaigrette: In a bowl whisk together all the ingredients for the dressing until fully combined. Set aside.
  • Make a bain marie: Pour about 1/2 inch of boiling water into a baking dish.
  • Lightly grease ramekin(s) with nonstick spray. Crack 2 eggs into the ramekin, add the cream and gruyere, and season with salt and pepper. Cover with foil wrap and place inside the baking dish.
  • Bake in the oven for 8 to 10 minutes or until the eggs are firm.
  • Toast the bread then spread it with butter.
  • Dress the salad.
  • Serve the cocotte with bread, salad, and iced tea.

Nutrition

Calories: 417kcal | Carbohydrates: 32g | Protein: 16g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 369mg | Sodium: 320mg | Potassium: 498mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1664IU | Vitamin C: 16mg | Calcium: 124mg | Iron: 3mg