Description: Oeufs cocotte, also known as baked eggs, get a delicious and vibrant makeover with the addition of fresh zucchini and creamy goat cheese. This simple yet elegant dish is perfect for a leisurely breakfast, a light lunch, or even a sophisticated brunch. The combination of tender zucchini, savory goat cheese, and perfectly baked eggs creates a symphony of flavors and textures that will tantalize your taste buds.

Why You’ll Love This Recipe:

This recipe is a winner for several reasons:

• Quick and Easy: It requires minimal prep time and uses readily available ingredients.
• Versatile: You can easily customize it with different vegetables, cheeses, or herbs to suit your preferences.
• Elegant and Impressive: Despite its simplicity, this dish looks and tastes like something you’d find in a gourmet restaurant.
• Healthy and Nutritious: Packed with protein, vitamins, and healthy fats, it’s a guilt-free indulgence.
• Perfect for Any Occasion: Whether you’re hosting a brunch or simply treating yourself, this recipe is always a crowd-pleaser.

Introduction

Oeufs cocotte is a classic French dish that’s surprisingly easy to make at home. The beauty of this recipe lies in its simplicity and adaptability. The basic concept involves baking eggs in individual ramekins with various additions. In this version, we’re using zucchini and goat cheese, creating a delightful combination of fresh and creamy flavors.

This recipe is more than just a list of ingredients and steps; it’s an invitation to experience the joy of cooking and the pleasure of savoring delicious food. So, gather your ingredients, preheat your oven, and let’s embark on this culinary adventure together!

Oeufs Cocotte with Zucchini & Goat Cheese

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Temps de préparation 10 minutes min

Temps de cuisson 15 minutes min

Temps total 25 minutes min

Calories: 280

Ingredients Method

Ingrédients

  

• 2 large eggs
• 1 medium zucchini
• 1 shallot
• 40 g fresh goat cheese
• 2 tablespoons heavy cream
• 1 tablespoon olive oil
• Herbes de Provence or dried oregano
• Salt and freshly ground black pepper

Method

 

1. Step 1: Prepare the Zucchini
2. Wash the zucchini thoroughly under cold running water to remove any dirt or debris. Pat it dry with a clean kitchen towel. Using a sharp knife, carefully slice the zucchini into thin half-moons. Aim for slices that are about 1/8 inch thick. These thin slices will cook evenly and quickly in the pan.
3. Step 2: Prepare the Shallot
4. Peel the shallot by first slicing off the root end and then carefully removing the papery outer layers. Once peeled, finely mince the shallot. Mincing ensures that the shallot cooks evenly and distributes its flavor throughout the dish.
5. Step 3: Sauté the Vegetables
6. Heat the olive oil in a skillet over medium heat. Once the oil is shimmering, add the minced shallot and sauté for about 1 minute, or until it becomes translucent and fragrant. Be careful not to burn the shallot, as this will impart a bitter taste. Next, add the sliced zucchini to the skillet. Season lightly with salt. Sauté the zucchini for 5-7 minutes, or until it becomes tender and slightly softened. Stir occasionally to ensure even cooking.
7. Step 4: Assemble the Ramekins
8. Preheat your oven to 180°C (350°F). Divide the sautéed zucchini evenly between two ramekins. Add 1 tablespoon of heavy cream to each ramekin. This will add richness and moisture to the dish. Crumble some goat cheese over the zucchini and cream in each ramekin.
9. Step 5: Add the Eggs
10. Carefully crack one egg into the center of each ramekin, ensuring that the yolk remains intact. Avoid breaking the yolk, as this will result in a less desirable texture. Season with freshly ground black pepper and sprinkle with Herbes de Provence or dried oregano.
11. Step 6: Bake the Eggs
12. Place the ramekins in a baking dish and fill the dish with hot water, creating a water bath (bain-marie). The water should come about halfway up the sides of the ramekins. This gentle cooking method helps to ensure that the eggs cook evenly and remain creamy. Bake for 12-14 minutes, or until the egg whites are set but the yolks are still runny. Keep a close eye on the eggs, as baking times may vary depending on your oven.
13. Step 7: Finish and Serve
14. Remove the ramekins from the oven and carefully transfer them to serving plates. Garnish with a few extra crumbles of fresh goat cheese and a final grind of black pepper. Serve immediately.

Cooking Notes:

• For a richer flavor, you can use crème fraîche instead of heavy cream.
• If you don’t have Herbes de Provence, you can use a combination of dried thyme, rosemary, and oregano.
• If you want a runnier yolk, start checking the eggs at the 11-minute mark. The eggs will continue to cook slightly after you remove them from the oven.

Serving Suggestions:

• Serve with crusty bread for dipping into the runny egg yolk.
• Pair with a side salad for a light and refreshing meal.
• Garnish with fresh herbs like chives or parsley.
• Enjoy with a glass of sparkling wine or a mimosa for a special brunch.

Tips:

• You can grate some raw zucchini at the bottom of the ramekins for added texture.
• Add a pinch of lemon zest for a touch of freshness.
• Use high-quality eggs for the best flavor and texture.
• Don’t overbake the eggs, as this will result in a dry and rubbery texture.

Conclusion

Oeufs cocotte with zucchini and goat cheese is a delightful and versatile dish that’s perfect for any occasion. With its simple ingredients and easy preparation, it’s a recipe that you’ll want to make again and again. So, go ahead and indulge in this culinary masterpiece. Your taste buds will thank you!

Questions and Answers:

1. Can I use other vegetables instead of zucchini? Absolutely! Feel free to experiment with different vegetables. Some great alternatives include spinach, mushrooms, bell peppers, or asparagus. Just make sure to adjust the cooking time accordingly. For example, if you’re using spinach, you’ll only need to sauté it for a minute or two until it wilts.
2. Can I use a different type of cheese? Yes, you can definitely substitute the goat cheese with another type of cheese. Feta cheese or ricotta cheese are both excellent choices. Feta will add a salty and tangy flavor, while ricotta will provide a creamy and mild taste. You can also use Gruyere or Parmesan for a stronger, nuttier flavor.
3. Can I make this recipe ahead of time? While it’s best to serve oeufs cocotte immediately, you can prepare the zucchini and shallot mixture ahead of time. Simply sauté the vegetables as directed and store them in an airtight container in the refrigerator for up to 24 hours. When you’re ready to bake the eggs, assemble the ramekins and proceed with the recipe.
4. Can I freeze oeufs cocotte? Unfortunately, oeufs cocotte do not freeze well. The texture of the eggs will change, and they may become watery and rubbery. It’s best to enjoy this dish fresh.
5. Can I bake this in a larger dish instead of ramekins? Yes, you can bake this in a larger baking dish. However, keep in mind that the baking time will need to be adjusted accordingly. You’ll want to bake it until the egg whites are set but the yolks are still runny. This may take longer than the ramekin version.

This recipe is intended to be more than just a set of instructions; it’s designed to be a culinary journey that you can customize and enjoy. Feel free to experiment with different ingredients and techniques to create your own unique version of oeufs cocotte. Happy cooking!